Delicious, stick-to-your-ribs hotdish (aka casserole) made with nutty wild rice, hearty barley, and fruity craisins. Seasoned with sage and marjoram, it’s perfect anytime of the year, but it’s especially wonderful in the fall. (I always make it shortly after Thanksgiving, when there's no more gravy. I stir in all the little pieces of leftover turkey.) It also pairs well with pork or venison. • Makes 5 cups • Ready in 65 minutes 𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬: • Stir wild rice into 3-½ cups boiling water. • Simmer 10 minutes, then add remaining package ingredients. • Cover and bake in a 350-degree oven for 60 minutes. 𝐎𝐩𝐭𝐢𝐨𝐧𝐚𝐥: • add cooked cubed turkey or ground beef.