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Three-Grain Pilaf

TOTAL TIME: Prep: 5 min. Cook: 50 min. YIELD: 5 servings.
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

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

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.

Nutrition Facts

3/4 cup: 238 calories, 9g fat (1g saturated fat), 0 cholesterol, 498mg sodium, 33g carbohydrate (0 sugars, 6g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

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