*  Exported from  MasterCook  *
              Baked Autumn Vegetables With Barley & Wild Rice
 Recipe By     : Homemaker’s Oct/97
 Serving Size  : 12   Preparation Time :0:20
 Categories    : Grains                           Homemaker’s Magazine
                 Side Dish                        Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           **Formatted   By Carole Walberg**
    1      Cup           wild rice
      1/4  Cup           butter
    2      Cups          chopped onions
    1      Cup           pearl barley
    2      Cups          sweet potatoes
    2      Cups          squash
    2      Cups          parsnips
    2      Cups          Celeriac/Celery Root -- Peeled And Cubed
                         Cut Into Large Bite-Sixed Chunks
    1      Lb            Mushrooms, Optional -- halved or quartered
    1      Tsp           Salt
      1/4  Tsp           pepper
    3      Cups          chicken stock
    1      Cup           apple cider
 Place wild rice in strainer and rinse under cold running water.
 Place rice in saucepan; add 4 cups water, cover and bring to boil.
 Reduce heat and boil gently for 1O minutes, drain and set aside. In
 large skillet, melt butter over medium heat.  Add onions, cook until
 soft- ened.  Stir in barley and wild rice.  Transfer mixture to
 16-cup baking  dish or roasting pan.  Spread vegetables and mushrooms
 (if using) over  grains.  Sprinkle with salt and pepper.  Pour in
 chicken stock and cider.   Cover with lid or foil. Bake in 375F
 (190C) oven for 1 to 1-1/4 hours or until barley and rice are  tender
 (the rice should be slightly chewy).
 Makes 8 to 12 servings Preparation time: 20 minutes Baking time: I to
 1-1/4 hours
 Per serving for 12): 230 calories, 4g fat, 44 g carbohydrate, 7 g
 protein; excellent source of vitamin A; good source of niacin,
 folate; very high  source of fibre
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