Five Grain Pilaf
304
304
Ingredients
| 1 | cup |
currants
|
|
| ¼ | cup |
orange juice
fresh |
|
| 1 | teaspoon |
olive oil
|
|
| 1 | teaspoon |
garlic
minced |
|
| ½ | cup |
onions
finely chopped |
|
| 2 | cups |
mushrooms
sliced |
|
| 1 | cup |
pearl barley
|
|
| ½ | cup |
wheat berries
soft |
* |
| ¼ | cup |
millet
|
|
| ¼ | cup |
wild rice
|
|
| ¼ | cup |
brown rice
|
|
| 3 | cups |
chicken broth
|
|
| 1 | cup |
scallions, spring or green onions
chopped |
|
| 1 | cup |
almonds
slivered, toasted |
* |
| 1 | cup |
italian parsley
minced |
|
| 1 | x |
salt and black pepper
|
* |
Directions
Preheat the oven to 350℉ (180℃).
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 sauté for 5 minutes.
Add the mushrooms and sauté for 3 to 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 to 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.