Mixed- Whole Grain Pilaf

  • 1/4 cup butter or margarine
  • 2 1/2 cups regular-strength beef or chicken broth
  • 1/3 cup chopped almonds or walnuts (optional)
  • 1 large onion (chopped)
  • 1/4 cup dry sherry or water
  • 1 large carrot (chopped or shredded)
  • 3/4 tsp. each dry basil and oregano leaves
  • 1 clove garlic (minced or pressed)
  • 1/3 cup chopped parsley
  • Salt and pepper
  • 1/3 cup each barley, brown rice and #3 coarse bulgur (brown rice and #3 coarse bulgur)
  1. In a 3-quart pan, melt the butter over medium heat. Add nuts, if used, and stir until lightly toasted; lift out with a slotted spoon and set aside. Increase heat to medium-high and add onion, carrot, garlic, and parsley. Cook, stirring frequently, until limp. Add barley , rice, and bulgur; cook, stirring, until lightly browned. Add broth, sherry, basil, and oregano. Bring to boiling, then reduce heat, cover, and simmer until tender, about 45 minutes. Remove pan from heat and let stand covered 10 minutes. Add salt and pepper to taste. Garnish with toasted nuts.