Fall Vegetable Casserole

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Servings: 10–12 as a side dish; 8–10 as a main dish

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.

Ingredients

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

Directions

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.

Recipe Courtesy Of

Debbie Moose (debbiemoose.com) has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.