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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

5 ServingsPrep: 5 min. Cook: 50 min.

Ingredients

1 large onion, chopped
2/3 cup shredded carrot
2 tablespoons olive oil
1 garlic clove, minced
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 carrot in oil for 3-4
minutes or until the vegetables are crisp-tender. Add garlic; cook 1
minute longer. 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.

2 of 2

Three-Grain Pilaf (continued)

Directions (continued)

Stir in parsley and sprinkle with almonds. Yield: 5 servings.

Nutrition Facts: 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.