6 Tbs (3/4 stick) unsalted butter
2 cups thinly sliced leeks (white part only)
½ cup pearl barley
½ cup wild rice
¼ cup wheat berries
¼ cup rye berries
¼ cup millet
2 bay leaves
1 Tbs fresh thyme, chopped
3 cups beef stock (preferably homemade)
½ cup dry red wine
1 cup toasted pecans, chopped*
Salt and freshly ground pepper to taste
Preheat oven to 350°
Melt butter in a heavy, ovenproof casserole over medium heat. Add leeks and cook until soft, stirring occasionally, about six minutes.
Add barley, wild rice, wheat berries, rye berries and millet. Stir and cook for three minutes.
Add bay leaves and thyme. Mix in stock and wine. Bring to a boil. Cover tightly and bake until liquid is absorbed, about 35 to 40 minutes.
Stir in pecans and add salt and pepper, to taste.
*Toast pecans on an ungreased baking sheet in 250° oven for approximately 10 minutes, stirring frequently. Cool.
Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988.