Five Grain Pilaf

Five different grains in one dish sounds fussy, but the oven does all the work. Barley, wheat berries, millet, wild rice, and brown rice toast together in a Dutch oven with sauteed mushrooms and garlic, then bake covered in chicken broth until each grain is tender with its own distinct chew.

The currants plumped in fresh orange juice are the surprise here. Stirred in after baking, they burst with sweet citrus in every few bites and keep the earthy grains from tasting one-note. Toasted almonds and a full cup of minced parsley finish it off with crunch and color.

Toasting the grains in the pan for 10-15 minutes before adding broth is a step you should not rush. That dry-toasting develops a nutty depth in each grain that boiling alone can’t achieve. You’ll smell it shift from starchy to fragrant; that’s when the broth goes in.

Pro Tips

• Start plumping the currants in OJ first; they need 20 minutes and can soak while you prep everything else
• Use a Dutch oven with a truly tight lid; escaping steam means undercooked grains
• Wheat berries take longer to soften than the other grains; if yours seem tough after 30 minutes, return to the oven for another 10
• This reheats well with a splash of broth to re-moisten; makes an excellent meal prep side dish

Variations

• Vegetarian: Use vegetable broth instead of chicken broth
• Dried cranberry swap: Replace currants with dried cranberries and apple juice for a fall twist
• Mediterranean: Add sun-dried tomatoes and swap parsley for fresh basil