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So-Good Pilaf Recipe

Packed with good-for-you grains, this hearty side dish certainly sticks to your ribs. Carrots, parsley and spinach give it great color, while almonds add a delightful crunch. Linda Niceswanger - Cols, Ohio
TOTAL TIME: Prep: 10 min. Cook: 50 min. YIELD:6 servings


  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon butter
  • 1/3 cup uncooked medium pearl barley
  • 1/3 cup uncooked brown rice
  • 1/3 cup uncooked bulgur
  • 2-1/2 cups reduced-sodium chicken broth or vegetable broth
  • 1/4 cup white wine or additional broth
  • 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
  • 1/4 teaspoon white pepper
  • 1/3 cup minced fresh parsley
  • 1/3 cup chopped almonds, toasted
  • 1/4 cup canned chopped green chilies
  • 2 cups fresh baby spinach, optional


  • 1. In a large nonstick skillet, saute the onion, carrot and garlic in butter until tender. Add the barley, rice and bulgur; saute 3 minutes longer.
  • 2. Add the broth, wine, sage and pepper; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until the grains are tender. Remove from the heat. Stir in the parsley, almonds and chilies. Serve immediately over spinach if desired. Yield: 6 servings.

Nutritional Facts

2/3 cup equals 195 calories, 6 g fat (2 g saturated fat), 5 mg cholesterol, 287 mg sodium, 29 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.