Three-Grain Pilaf
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
SERVINGS
|
5
|
CATEGORY
|
Side Dish
|
PREP |
5 min. |
COOK
|
50 min.
|
TOTAL
|
55 min.
|
INGREDIENTS
- 1 large onion, chopped
- 1 garlic clove, minced
- 2 tablespoons 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.