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Three-Grain Side Dish Recipe

Starring long grain rice, bulgur and barley, this is a deliciously different dressing. The unique texture and unbeatable blend of seasonings make it better than any box version I’ve tried. I think you’ll agree, too.—Shirley Bedzis, San Diego, California
TOTAL TIME: Prep/Total Time: 30 min. YIELD:10 servings


  • 3/4 cup sliced green onions
  • 3/4 cup chopped celery
  • 1/2 cup chopped dried apricots
  • 1/2 cup golden raisins
  • 3 tablespoons sherry
  • 2 tablespoons butter
  • 1 cup uncooked long grain rice
  • 1 cup bulgur
  • 1/2 cup quick-cooking barley
  • 4 cups chicken broth
  • 1-1/2 teaspoons poultry seasoning
  • 1 teaspoon dried savory
  • 1/2 teaspoon salt
  • 1/4 cup minced fresh parsley


  • 1. In a nonstick saucepan, saute the onions, celery, apricots and raisins in sherry and butter for 2 minutes or until sherry has evaporated. Stir in the rice, bulgur and barley; saute for 3 minutes.
  • 2. Add the broth, poultry seasoning, savory and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Stir in parsley. Yield: 10 servings.

Nutritional Facts

3/4 cup: 221 calories, 3g fat (2g saturated fat), 8mg cholesterol, 546mg sodium, 44g carbohydrate (9g sugars, 6g fiber), 5g protein.

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