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Three-Grain Pilaf Recipe

Photo by: Taste of Home

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This an old family recipe that everyone still looks forward to. The satisfying combination of brown rice, pearl barley and bulgur makes this tasty side dish special enough for company. -Mary Knudson of Bermuda Dunes, California

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5 Servings
Prep: 5 min. Cook: 50 min.

Ingredients

1 large onion, chopped
1 garlic clove, minced
2 tablespoons Crisco® Pure Olive Oil
2/3 cup shredded carrot
1/3 cup uncooked brown rice
1/3 cup uncooked medium pearl barley
1/3 cup uncooked bulgur
2 cups vegetable or reduced-sodium chicken broth
1/4 cup sherry, optional
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup minced fresh parsley
1/3 cup sliced almonds, toasted

Directions

In a large nonstick skillet, saute onion and garlic in oil for 2 minutes. Add carrot; saute for 2 minutes or until the vegetables are crisp-tender. Stir in the rice, barley and bulgur; saute for 4 minutes or until grains are lightly browned.
Gradually add broth and sherry if desired. Bring to a boil. Reduce heat; stir in oregano, basil, salt and pepper. Cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed. Stir in parsley and sprinkle with almonds. Yield: 5 servings.

Nutritional Analysis: One serving (3/4 cup) equals 238 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 498 mg sodium, 33 g carbohydrate, 6 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Three-Grain Pilaf published in Light & Tasty February/March 2004, p39

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