Simply Suppers Three-Grain Casserole

Grain Casserole Simply SuppersSimply Suppers: Comfort Food You Can Get on the Table in No Time Flat is the latest cookbook from Jennifer Chandler. It is one of the best cookbooks I’ve seen recently for busy moms and families.

  • Thirty of the over 100 easy recipes can be prepared in about 30 minutes.
  • There are 10 leftover chicken recipes - all you need to do is pick up a rotisserie chicken and a few ingredients at the store on your way home from work.
  • Jennifer also features 20 freezer recipes that you can make double batches of for freezing.

Not only was I impressed by the variety and uniqueness of the recipes, but their simplicity. This would be a good cookbook for someone who has conquered the basics of cooking, but wants to make something a bit fancier than meatloaf. It’s filled with many ideas for Thanksgiving and holiday meal side dishes, too.

Simply Suppers is packed with beautiful photographs by Natalie Root. Almost every recipe has an accompanying picture, which is rare in these days of publishers trying to cut printing costs.

While it has some decadent dishes like Chicken Tetrazzini and Praline Bread Pudding, it also features many healthy recipes, like Lemon Salmon, Butternut Squash Risotto, and this one for Three-Grain Casserole.

Three-Grain Casserole

Jennifer writes: “This delicious grain casserole comes from the kitchen of my good friend Jenny Mallery Vergos. The base recipe is so versatile. Jenny often mixes in carrots, corn, black beans, and Monterey Jack cheese. I like it with greens and goat cheese. Feel free to experiment by adding your favorite cooked vegetables to the grain mixture.”

Simply SuppersServes 6 to 8


  • 3 tablespoons olive oil
  • 8 ounces button mushrooms, cleaned, trimmed, and thinly sliced
  • 1/2 cup finely diced yellow onion (1 small onion)
  • 1 clove garlic, minced
  • 2 to 3 cups coarsely chopped greens (collards, kale, or mustard), woody stems discarded
  • 1/2 cup uncooked pearl barley
  • 1/4 cup uncooked brown rice
  • 1/4 cup uncooked bulgur
  • 11/4 cups vegetable or chicken stock
  • 2 tablespoons soy sauce
  • 1/2 cup crumbled goat cheese


  1. Preheat the oven to 350 degrees.
  2. In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the skillet. Add the mushrooms, onion, garlic, and greens. Cook until the vegetables are soft, about 5 minutes.
  3. Stir in the barley, rice, and bulgur and cook for 3 minutes.
  4. Transfer the mixture to a 11/2-quart baking dish. Add the stock and soy sauce and stir to combine. Cover tightly and bake, stirring halfway through cooking, until the grains are tender, about 1 hour.
  5. Remove the casserole from the oven, uncover, and sprinkle the cheese evenly over the top. Re-cover and let stand until the cheese melts, about 5 minutes. Serve warm.

Cooking Tip: Bulgur is a whole grain that is high in fiber and protein. It is found next to the rice and dried beans in most supermarkets.

Nutritional information

(based on 6 servings)

  • Calories 231
  • Calories from Fat 94
  • Total Fat 10.4g
  • Saturated Fat 3.0g
  • Cholesterol 11mg
  • Sodium 805mg
  • Total Carbohydrates 29.2g
  • Dietary Fiber 5.0g
  • Sugars 2.1g
  • Protein 7.4g
  • Vitamin A 70%
  • Vitamin C 47%
  • Calcium 11%
  • Iron 9%

Nutrition Grade A from CalorieCount 

Weight Watchers POINTS = 5


Disclaimer: I received a review copy of Simply Suppers in order to facilitate this revue.

Photo by Natalie Root Photography for the cookbook, Simply Suppers.

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