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Three-Grain Pilaf

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

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

Printed from tasteofhome.com Aug 29, 2008

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Three-Grain Pilaf cont.

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.