Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons oil
• 2 cloves garlic, minced
• 1 large onion, finely chopped
• 4 cups sliced white mushrooms
• 4 cremini mushrooms, sliced
• 2 cups pearl barley
• 1 cup soft winter wheat berries
• 1/2 cup millet
• 1 cup wild rice, rinsed
• 6 cups heated chicken stock, preferably homemade
• 1/4 cup chopped fresh herbs, such as flat-leaf parsley, thyme, oregano, chives
• Salt and freshly ground pepper
• 3 tablespoons Marsala wine
• 1 teaspoon unsalted butter, for parchment paper

Instructions

1. In a large ovenproof pot with a tight-fitting lid, melt butter over low heat. Add oil, garlic, and onion. Cook until softened and translucent, 5 to 10 minutes. Raise heat to medium high, and add mushrooms. Cook until soft, about 5 minutes.
2. Preheat oven to 350 degrees F.
3. Add grains, and stir well, coating them with oil. Cook, stirring often, for about 10 to 15 minutes. Stir in stock, and bring to a boil. Cover pot, and put in oven. Bake for 30 to 40 minutes (check after 30 minutes; remove lid and cook a little longer if grains need to be softer). Fold in chopped herbs. Drizzle with Marsala wine. Season with salt and pepper, and serve immediately.