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Triple-Grain Pilaf Recipe

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Looking for a side dish with a pleasant nutty flavor? Our Test Kitchen came up with this easy pilaf recipe that's a perfect mild accompaniment to poultry, beef or fish. The combination of rice, bulgur and barley gives it a nice blend of textures.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 7 servings

Ingredients

  • 1/2 cup sliced green onions
  • 1 tablespoon butter
  • 1 cup uncooked long grain rice
  • 1/2 cup bulgur
  • 1/2 cup quick-cooking barley
  • 3-1/2 cups beef broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup chopped fresh parsley

Nutritional Facts

One serving (3/4 cup) equals 208 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 600 mg sodium, 41 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 2-1/2 starch.

Directions

  1. In a large nonstick saucepan, saute onions in butter for 2 minutes. Stir in the rice, bulgur and barley; saute for 3 minutes. Add broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the rice is tender. Stir in parsley. Yield: 7 servings.
Originally published as Triple-Grain Pilaf in Light & Tasty June/July 2001, p50

Nutritional Facts

One serving (3/4 cup) equals 208 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 600 mg sodium, 41 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 2-1/2 starch.

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