Modified from recipe in "Healthy Eating with Pasta, Beans & Grains" by
Land O'Lakes.

Two Grain Pilaf with Wild Mushrooms

1/2 cup uncooked barley
1/2 cup uncooked wild rice
3/4 cup water
1 2/3 cup veg stock
1 tsp dried thyme leaves
1/2 tsp salt
1/2 tsp dried marjoram leaves
1/4 tsp pepper
white wine for sauteing
1 med (1/2 cup) carrot, thinly sliced
1 cup sliced or chopped fresh mushrooms
(shiitake, chanterelle recommended, I used crimini)
1 stalk (1/2 cup) celery, sliced
1 med (1/2 cup) onion, chopped

In 3-qt saucepan combine barley, rice, water, veg broth, thyme, salt,
marjoram and pepper. Cook over high heat until mixture comes to a
full boil. Reduce heat to low. Cover; continue cooking until water
is absorbed and barley and rice are tender (40 to 45 minutes).
Meanwhile, in 10 inch skillet saute carrot in wine for 2 minutes. Add
mushrooms, celery and onion. Continue cooking, stirring occasionally,
until celery is crisply tender. Stir carrot mixture into rice mixture.

Yield: 8 servings (as a side dish) Prep time: 15 min Cooking time: 51 min