| 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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