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

Three-Grain Pilaf Recipe

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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


  • 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.


  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

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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."

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."

Reviewed May. 6, 2010

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

Reviewed Apr. 27, 2009

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

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