Ingredients
1 cup dried lentils, rinsed1/2 cup quick-cooking barley1/2 cup quinoa, rinsed1/3 cup uncooked long grain rice1/2 pound sliced baby portobello mushrooms3 medium carrots, finely chopped3 celery ribs, finely chopped1 large onion, finely chopped1/4 cup butter, cubed3 garlic cloves, minced2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed1/2 cup vegetable broth1/2 teaspoon salt1/2 teaspoon pepper2 cups canned cannellini beans, rinsed and drained
Preparation
Cook the lentils, barley, quinoa and rice according to package directions.
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.
