from Mary Beth Lind and Cathleen Hockman-Wert, Simply in Season:

1 c. wild rice
2 c chopped onion
1 c pearl barley
2 c sweet potatoes, peeled and cut into 1-in. pieces
2 c winter squash, peeled and cut into 1-in. pieces
2 c parsnips, peeled and cut into 1-in. pieces
1 lb mushrooms (optional)
1 c cider or apple juice
3 c vegetable broth

1) Rinse wild rice in cold water and strain through mesh strainer.  Boil gently in 4 c water for 10 minutes.  Drain.

2) Saute onion in 2 T olive oil.  Combine onions and wild rice in a large casserole dish.  

3) Spread vegetables on top of grains.  Sprinkle with salt and pepper. 

4) Pour cider and broth on top of grain and vegetable mixture.  Cover tightly with foil or lid.  Bake at 375 for 1 hour.