- 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
- 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
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