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Casserole, Four-Grain (D/P)
Source: St. Louis Post-Dispatch 2/3/97
Serves: 4-6

1/4 cup uncooked millet
1/4 cup uncooked wheat berries (available in natural-foods stores)
1/4 cup uncooked barley
1/2 cup uncooked brown rice
1-1/2 cups water
1 teaspoon olive oil
1 medium onion, coarsely chopped
2 cloves garlic, minced
1 rib celery, coarsely chopped
1 small red or green bell pepper, seeded and coarsely chopped
1 carrot, coarsely chopped
2 cups canned tomatoes, drained and chopped
1/4 cup toasted pine nuts, optional
1/2 teaspoon ground nutmeg
1/2 teaspoon ground summer savory
1 teaspoon curry powder
1 teaspoon dried thyme
Ground black pepper
2 ounces shredded, reduced-fat Cheddar cheese, optional

Preheat oven to 350°F.

Toast uncooked millet, wheat berries, barley, and brown rice in heavy pan over medium heat about 5 minutes or until nutty aroma emerges. Stir frequently while toasting. Add water; cover and cook over low to medium heat 40 minutes, or until tender.

Heat oil in large skillet over medium-high heat. Add onion, garlic, celery, bell pepper, and carrot; sauté until onion is soft but not browned, about 5 minutes, adding water as needed to prevent scorching. Remove from heat.

Add tomatoes, pine nuts, nutmeg, savory, curry, and thyme. Season to taste with salt and pepper. Combine with cooked grains, mixing well.

Spoon into lightly oiled 9"x13" casserole or baking dish. Top with cheese. Cover and bake for 30 minutes.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A