Fall Vegetable Casserole
This recipe can be a hearty side dish to roast chicken or turkey, or a vegetarian main dish by substituting vegetable broth for chicken broth. Apple cider gives the best flavor, but if using apple juice, purchase a brand with less sugar. We prefer the milder flavor of marjoram, but you can use oregano instead.
- 3 tablespoons olive oil
- 1 cup chopped onions
- 1 pound cremini mushrooms, sliced
- 1 cup pearled barley
- 1 cup long-grain brown rice
- 4 cups peeled sweet potatoes, butternut squash, or a combo, in 1-inch cubes
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup apple cider or apple juice
- 3 cups chicken broth or vegetable broth
- 1 teaspoon thyme
- 1 teaspoon marjoram
- ¾ teaspoons salt, divided
Preheat the oven to 375 degrees.
Heat the olive oil in a large sauté pan on medium heat. Add the onions and cook until soft, about 5 minutes. Add the mushrooms and sprinkle on about ¼ teaspoon salt. Continue to cook until the mushrooms are soft, about 3 to 4 minutes. Remove the pan from the heat.
Spread the barley and rice on the bottom of a 9-by-13-inch baking dish. Spread the sweet potato and squash cubes over the grains, then add the black beans. Sprinkle on about ½ teaspoon salt, then distribute the mushrooms and onions on top. Pour the apple cider or juice and the broth over the ingredients. It will look like a lot of liquid, but it’s needed to cook the grains. Sprinkle on the thyme and marjoram.
Cover the pan tightly with aluminum foil and bake for about 1 hour, or until almost all of the liquid has been absorbed and the grains are cooked.