Donna’s Rice, Barley And Lentils With Peppers And Mushrooms

This is a recipe that is healthful and tasty too. It has a nutty texture and lots of flavor. At a recent family party, it was the favorite side dish. I had lots of requests for the recipe.

4 cups water 2 teaspoons chicken bouillon 1/2 cup brown rice 1/2 cup medium pearled barley (not quick cooking variety) 1/2 cup wheat berries 1/2 cup lentils 1 tablespoon canola oil 1 large onion, finely chopped 1 medium red pepper, finely sliced 1 medium yellow pepper, finely sliced 8 ounces fresh mushroom, sliced 1 teaspoon Montreal seasoning salt and pepper to taste 1/4 cup chopped parsley, optional

In a large saucepan, bring water and bouillon to a boil. Add rice, barley, wheat berries, and lentils. Bring to a boil. Reduce heat and cover pan. Boil gently for 40 – 45 minutes or until mixture is tender and all water has been absorbed. Uncover pan and stir.

While rice mixture is cooking, add oil to a medium skillet. Add onions and cook over medium heat until translucent. Remove from skillet and set aside. Add pepper to skillet and cook until tender. Remove from skillet and set aside. Add mushrooms to skillet and cook until tender.

In a large bowl or skillet, combine cooked rice mixture, onions, peppers, and mushrooms. Add Montreal seasoning. Stir to mix well. Add additional salt and pepper to taste if desired. Add parsley. When ready to serve, re-warm if necessary.

This can be made ahead and refrigerated until ready to serve. Warm in an oven or microwave.

Serves 8

Nutritional Information per serving:

Calories: 160 Fat, gm.: 2 Protein, gm.: 6 Carbs, gm.: 30 Cholesterol, mg.: 0 Fiber, gm.: 6.0