Simmer 2 cups water and wild rice in small saucepan 20 minutes. Drain. Preheat oven to 375°F. Butter 2 1/2-quart ovenproof dish. In prepared dish, mix wild rice with remaining 6 cups water. Stir in all remaining ingredients. Cover loosely with foil and bake until grains are tender, water is absorbed and cereal is creamy, stirring occasionally, about 1 1/2 hours. Serves 8. Bon Appétit March 1992 Prepare a batch of this breakfast dish and store it in the refrigerator. Then simply reheat single servings in the microwave. A Cook from CA on 02/21/04 Nice and chewy and nutty. A little too sweet. Next time Ill leave out the brown sugar, and let people add it to their taste. A Cook from Richmond, CA on 01/16/04 This recipe is great! To make it easier, instead of baking in the oven, I dumped everything into a crock pot and cooked it overnight on low. I was worried it might be too mushy, but the grains retain a nice bite, especially the barley. When I eat the leftovers, I add sliced banana, milk, and sugar or sweetener and microwave for a couple of minutes. The bananas really help to mellow the heartiness of the grains. Very satisfying and a nice change from regular oatmeal. A Cook from Huntington Beach, CA on 09/17/01 Delicious! I didnt put in the brown sugar and it was sweet enough for me. The raisins baking with the grains impart sweetness to the dish. I also did not butter the baking dish and used only 1 tablespoon of butter instead of 3. Make this ahead and you have a healthy breakfast in a hurry.