1 cup wild rice
1/4 cup butter
2 cups onions, chopped
1 cup pearl barley
8 cups carrots, potatoes, parsnips, squash, etc. cut in chunks
1 teaspoon salt
1/4 teaspoon pepper
3 cups chicken broth
1 cup apple cider
Rinse wild rice in a strainer under cold running water. Place in saucepan; add 4 cups (1 L) water. Cover and bring to a boil. Reduce heat and boil gently for 10 minutes. Drain and set aside.
In a large skillet; melt butter over medium heat. Add onions and cook until softened. Stir in barley and rice. Transfer mixture to a baking dish. Spread vegetables on top.
Sprinkle with salt and pepper. Pour in chicken broth and cider. Cover with lid or foil. Bake in preheated 375 F (190 C) oven for 60 to 75 minutes; until barley and rice are tender.
NOTE:
Use any vegetable combination totalling 8 cups (2 L).
Serves 8