Recipe - Baked Aubegines Eggplants With Cheese (Greek)

1 cup Wild rice
One fourth cup Butter
2 cup Chopped onions
1 cup Pearl barley
2 cup Sweet potatoes
2 cup Squash
2 cup Parsnips
2 cup Celeriac/Celery Root; Peeled
And Cubed, Cut Into Large
BiteSized Chunks
1 pound Mushrooms; Optional, halved
or quartered
1 teaspoon Salt
One fourth teaspoon Pepper
3 cup 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 softened. Stir in barley
and wild rice. Transfer mixture to 16cup 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 1One fourth 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
1One fourth 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

NOTES : Made 10 2497 for Tim.Wonderful! Next time I will halve this
recipe. I substituted celery and carrots for the celery root. Rutabagas
would be good too Recipe by: Homemaker's Oct/97

Posted to EATL Digest by JoAnn joannr@PCLINK.COM on Dec 20, 1997