Prep time: 5 minutes
Cooking time: 45-55 minutes
½ cup brown or mixed brown and wild rices
½ cup pearl barley
½ cup dried lentils
3 ½ cups chicken or vegetable broth
2 tsp Dijon mustard
1-2 tbsp soy sauce
1oz/ 28g dried wild mushrooms
1 tbsp fresh thyme leaves plus some for garnish
1. Soak mushrooms in enough boiling water to cover for 5 minutes.
2. Combine all the ingredients (use the mushroom water added to the broth to measure 3 ½ cups) in a large saucepan and stir to incorporate the mustard evenly. Bring to a boil over high heat. Reduce to low, cover and simmer for 45-55 minutes or until all the liquid has been absorbed.