Bored with boiled rice? Try this fun pilaf from Joyce Graves of Sterling Heights, Michigan. "This pilaf is mild tasting and a great way to include fiber in your diet," writes Joyce. "Because I like experimenting with different grains, I buy at a bulk food store. Being able to purchase just the amount you need for a recipe is a real advantage."
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VERIFIED BY Taste of Home Test Kitchen
- 1/2 cup chopped green onions
- 2 garlic cloves, minced
- 2 teaspoons butter
- 1 cup uncooked long grain rice
- 1/2 cup bulgur*
- 1/4 cup quick-cooking barley
- 3 cups reduced-sodium chicken or vegetable broth
- 1/2 teaspoon salt
- Dash pepper
- 1/3 cup minced fresh parsley
- In a saucepan, saute onions and garlic in butter until tender. Add the rice, bulgur and barley. Cook and stir for 5 minutes.
- Gradually stir in the broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until tender and broth is absorbed. Stir in parsley. Yield: 8 servings. Yield: 8 servings.
Originally published as Great Grain Pilaf in Light & Tasty June/July 2004, p55