Combine all ingredients.Pour into oven safe casserole.Bake at 350 degrees for 45 minutes. ...
Bring broth and 1/4 teaspoon salt to a boil in a medium saucepan. Add wild rice and barley. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed. Let stand 15 minutes; fluff with a ...
Plaace 1/4 cup wheat berries in a quart canning jar(or similar regular jar) and fill with lukewarm water.Place a double thickness of cheesecloth over the mouth and secure with jar ring or rubber ban ...
Mix everything but the raisins and chocolate chips together. Use a food processor if you can because it makes it a lot easier.Then add in the chocolate chips and raisins.Form into bars and refrigera ...
Cook and stir in brown rice, wild rice, onion and celery in margarine until onion is tender.Stir in mushrooms, sage, marjoram, thyme and stock.Heat to boiling, stirring occasionally.Pour into ungrea ...
Blanch squash in boiling salted water for 5 minutes.Place under cold water and drain.Halve and scoop out the seeds, forming a hollow boat.Coarsely puree the corn, chives and ricotta cheese in a food ...
Combine all ingredients in a large bowl.Whisk until smooth.Pour by 1/4-cupfuls onto greased griddle or frying pan.When bubbles begin to appear on top, flip.Cook until they spring back when touched. ...
Combine barley and 3 cups of stock in a saucepan. Bring to boil over medium heat, cover and simmer about 1 hour or until the liquid is absorbed.Meanwhile slice all the veggies using a food processor ...
Bring heavy cream, chicken broth, and water to a boil in a medium saucepan.Add butter, salt, and pepper.Slowly whisk in grits and reduce heat.Cook 15 to 20 minutes over low heat, stirring frequently ...
Empty a can of creamed corn into a pot atop the stove. Add chopped tomatoes and juice, a cup of chicken stock (or a cup of water and a chicken bouillon cube) and dehydrated onion. Heat to boiling. A ...