Ingredients
- 1 cup dried lentils, rinsed
- 1/2 cup quick-cooking barley
- 1/2 cup quinoa, rinsed
- 1/3 cup uncooked long grain rice
- 1/2 pound sliced baby portobello mushrooms
- 3 medium carrots, finely chopped
- 3 celery ribs, finely chopped
- 1 large onion, finely chopped
- 1/4 cup butter, cubed
- 3 garlic cloves, minced
- 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1/2 cup vegetable broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups canned cannellini beans, rinsed and drained
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Reviews
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Nov 5, 2016
This is amazing! I made this for my family, some of whom are vegetarians, and it was a huge hit! We have it frequently as a main dish. So hearty, earthy, healthy. It's one of our favorite comfort foods now.
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Jun 27, 2015
I prepared this recipe using Minute Multi-grain Pilaf and the barley. I used canned lentils as well as canned white beans. I substituted chicken broth and reconstituted some shiitake mushrooms since I did not have fresh. This is an excellent recipe! We had it as a side to grilled swordfish. It is savory and colorful. Thank you, Juli for submitting this recipe. It's a keeper!
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Jan 10, 2012
I just made this tonight and it is delicious! I used brown rice instead of the long grain white rice and Earth Balance instead of the butter. I didn't get any "browned bits" in the pan using the Earth Balance but it didn't matter to me. Very tasty, filling and it makes a lot!
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Dec 26, 2011
I made this as a side dish for Christmas dinner and everyone loved it. It does make enough to make it a main dish.
My Review