Wild Rice Vegetable Bake

1	cup	wild rice
2	cups	onion, chopped
1	cup	pearl barley
2	cups	sweet potatoes peeled and cut into 1-inch cubes
2	cups	winter squash. peeled and cut in 1 inch pieces

2	cups	parsnips, peeled and cut into large pieces
1	lb	mushrooms, optional
1	cup	apple juice
3	cups	chicken broth

1	Rinse wild rice in cold water and strain. Boil gently in 4 C of water for 10 minutes. Drain.
2	Sauté' onion in 2 T of olive oil or butter. Add pearl barley and transfer to large casserole dish or 9x13 inch baking pan. Stir.
3	Spread vegetables on top of grains; sprinkle with salt & pepper.
4	Pour juice and broth on top, cover tightly with aluminum foil or lid, bake at 375F for 1 hour.

Servings: 6

Oven Temperature: 375°F

Nutrition Facts

Serving size: 1/6 of a recipe (17.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Recipe Type: Main Dish