Wild Rice Veggie Bake

1 c. wild rice

2 c. onion (chopped)

1 c. pearl barley

2 c. sweet potato

2 c. winter squash

2 c. parsnips

1 lb. mushrooms

1 c. apple cider/juice

3 c. chicken/veggie broth

pinch of salt & pepper

Boil rice in 4 c. water 10 min. Drain & set aside. Saute onion in olive oil. Combine onion, rice, & barley in a 9×13” baking pan. Spread veggies & mushrooms over the rice w/ a pinch of salt & pepper. Pour cider & broth over top. Bake at 375F for 1 hr.