Delicious, stick-to-your-ribs hotdish/casserole made with nutty wild rice, hearty barley, and fruity craisins. Seasoned with sage and marjoram, it’s perfect anytime of the year, but it’s especially wonderful at Thanksgiving.
-
Makes 5 cups
-
Ready in 65 minutes
-
Instructions: Stir wild rice into 3-½ cups boiling water. Simmer 10 minutes, then add remaining package ingredients. Cover and bake in a 350-degree oven for 60 minutes.
-
Optional: add cooked turkey or ground beef.
-
I always make this on the Saturday after Thanksgiving, when all the gravy is gone. I stir all the little, leftover pieces of turkey into the mix and bake.
