1/2	Cup	Barley, uncooked
1/2	Cup	Wild rice, uncooked
3/4	Cup	Water
1 2/3	Cup	Vegetable stock
1	Tsp.	Thyme leaves, dried
1/2	Tsp.	Salt
1/2	Tsp.	Marjoram leaves
1/4	Tsp.	Pepper
1	Carrot	Thinly sliced
1	Cup	Sliced or chopped fresh mushrooms
1	Stock	Celery, sliced
1	Onion	Medium, chopped
		White wine for sauteing

In a 3 quart saucepan, combine the barley, rice, water, vegetable broth, thyme, salt, marjoram and pepper. Cook over hight heat until mixture comes to a full boil. Reduce heat to low. Cover; continue cooking until water is absorbed and barley and rice are tender (40 to 45 minuted). Meanwhile, in a 10 inch skillet saute carrot in wine for 2 minutes. Add mushrooms, celery and onion. Continue cooking, stirring occasionally until celery is crisply tender. Stir carrot mixture into rice mixture.