Wild Rice Vegetable Bake

Adapted from "Simply in Season", serves 6-8

Date made: 1/4/2011

1 c Cajun brown rice*

1 medium yellow onion, chopped

1 c quick pearl barley

4 medium Idaho potatoes, peeled and cut in 1-in pieces

1 acorn squash, peeled, seeded, and cut in 1-in pieces*

3 carrots, peeled and cut in 1-in pieces

1 c apple juice

3 c chicken broth

4 c water

salt and pepper to taste

Boil rice in water for about 10 minutes.

Saute onion until tender. Mix with rice and pearl barley in 9x13 casserole dish.

Spread potatoes, squash, and carrots on top of grains and sprinkle with salt and pepper.

Pour apple juice and chicken broth on top, and bake at 375°F for 1 hour.

This dish is pretty hearty, and the apple juice brings a fruity flavor without it being too sweet. The recipe in the cookbook calls for you to cover the casserole dish, which I forgot to do, so the veggies got a little dry. Other than that it was pretty good!