(not a very good picture)
~1 quart vegetable broth
~3/4 cup wheat berries
~3/4 cup brown rice (uncooked)
~1/2 cup lentils
~1 sweet potato cut into bite sized pieces
~1 carrot diced
~1 celery spear diced
~1 onion diced
~6 baby portobello mushrooms sliced
~1 tsp marjoram
~1 1/2 tsp basil
~1/2 tsp garlic powder
Put the wheat berries in a sauce pan and cover with water, soak for 1-2 hours. Bring this to a boil, turn back heat to low and simmer for 1 hour. Check periodically to make sure they don't cook dry, add more water when needed. Drain and set aside.
Add brown rice and 1 3/4 cup vegetable broth to a stock pot, bring to a boil. Turn back heat to low, cover and let cook for 30-45 minutes. Check at 30 minutes as the rice may be done, if not cook a little longer.
Add lentils to a stock pot, with 1 cup vegetable broth and 3/4 cup water. Cook until soft, should be about 20 minutes. Drain if there is more than about 1/4 cup liquid left. You do not want a lot of liquid in your final dish.
In a large saute pan, add potato, carrot, celery, onion, mushrooms, marjoram, basil, nutmeg and garlic powder along with 1 cup of vegetable broth. Cover and simmer until potato is knife tender. Stir periodically and add a little more broth (or water) if needed. A little liquid is OK in the final dish but you do not want a lot.
Once the veggies are done, add the cooked wheat berries, cooked rice, and cooked lentils to the saute pan and stir. Add S&P to taste.
I loved this dish, the boys were not fans of the mushrooms (which is a switch, usually it is me that doesn't care for the mushrooms). Next time I might add some spinach to the dish and perhaps leave out the mushrooms. This was a super easy dish to make and I used veggies I already had around the house. You could also use quinoa, or garbanzo beans, those would be delicious in there.