Three-Grain Pilaf Recipe
Three-Grain Pilaf Recipe photo by Taste of Home

Three-Grain Pilaf Recipe

Publisher Photo
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
TOTAL TIME: Prep: 5 min. Cook: 50 min.
MAKES:5 servings
TOTAL TIME: Prep: 5 min. Cook: 50 min.
MAKES: 5 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
Originally published as Three-Grain Pilaf in Light & Tasty February/March 2004, p39

Nutritional 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.

Reviews for Three-Grain Pilaf

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
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2 Star
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1 Star
 (1)
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MY REVIEW
Reviewed Nov. 10, 2013

"Absolute hit this morning at brunch. Got asked for the recipe. Made one change, I almost never have dried oregano or basil on hand (as in next to the stove) so I usually use Herbs de Provence. Did today too. Also because of a vegan in my life, I used veggie stock."

MY REVIEW
Reviewed Jun. 19, 2011

"Fantastic recipe! I've made it numerous times and am almost always asked for the recipe. I throw it all in the rice cooker and it works great."

MY REVIEW
Reviewed May. 6, 2010

"This was one of the most disgusting things I've ever tasted. I followed the recipe exactly. It was inedible."

MY REVIEW
Reviewed Apr. 27, 2009

"Wonderful recipe: used it for gourmet club and we all loved it. So easy to do."

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