| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Low-fat, Side dish | 12 | Servings |
INGREDIENTS
| 1 | c | Currants |
| 1/4 | c | Fresh orange juice |
| 1 | ts | Olive oil |
| 1 | ts | Minced garlic |
| 1/2 | c | Finely chopped onion |
| 2 | c | Sliced mushrooms |
| 1 | c | Barley |
| 1/2 | c | Soft winter wheat berries |
| 1/4 | c | Millet |
| 1/4 | c | Wild rice |
| 1/4 | c | Brown rice |
| 3 | c | Chicken broth |
| 1 | c | Chopped scallion |
| 1 | c | Slivered, toasted almonds |
| 1 | c | Minced Italian parsley |
| Salt and pepper |
INSTRUCTIONS
Preheat the oven to 350. Plump the currants in the orange juice for 20 minutes. In a large Dutch oven with a tight fitting lid, heat the olive oil over medium heat. Add the garlic and onion and saute for 5 minutes. Add the mushrooms and saute for 3-5 minutes, until softened. Add the barley, wheat berries, millet, wild and brown rice. Stir to coat with the oil and cook, stirring, for 10-15 minutes. The grains should be soft to the tooth. Stir in the chicken brothand bring to a boil. Cover and place in oven; bake for 30 minutes. Remove the pilaf from the oven; stir in the scallion, currants and soaking liquid, toasted almonds, and parsley. Season with salt and pepper to taste. Serve immediately.
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