Preparation Time: 35 min.
Cooking Time: 15 min.
- 1 cup dried lentils, rinsed
- 1/2 cup quick-cooking barley
- 1/2 cup quinoa, rinsed
- 1/3 cup uncooked long grain rice
- 1/2 pound sliced baby portobello mushrooms
- 3 medium carrots, finely chopped
- 3 celery ribs, finely chopped
- 1 large onion, finely chopped
- 1/4 cup butter, cubed
- 3 garlic cloves, minced
- 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1/2 cup vegetable broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups canned white kidney or cannellini beans, rinsed and drained
- Cook the lentils, barley, quinoa and rice according to package directions; set aside.
- In a Dutch oven, saute the mushrooms, carrots, celery and onion in butter until tender. Add garlic and rosemary; cook 1 minute longer. Add broth, salt and pepper, stirring to loosen browned bits from pan. Stir in beans and the cooked lentils, barley, quinoa and rice; heat through.
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