3 T. EVOO
1 large onion, finely chopped
5 C. thinly sliced mushrooms (about 1 lb)
2 C. pearl barley
1 C. wild rice
7 C. homemade or low-sodium chicken stock
2 T. unsalted butter
2 garlic cloves, minced
1 C. hard wheat berries
1/2 C. millet
salt and freshly ground pepper, to taste
Preheat oven to 350. Heat oil and butter in a large ovenproof Dutch oven over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, 6-8 minutes. Add mushrooms. Raise heat to medium-high, and cook, stirring occasionally, until mushrooms are softened, about 5 minutes. Stir in all the grains. Cook, stirring often, 12 minutes. Stir in stock; bring to a boil.
Cover, and transfer to oven. Bake until grains are tender 40-50 minutes (check after 40 minutes, but don't remove lid before then.) Season with salt and pepper. Serve immediately.