Three Grain Pilaf

  • 1/2 cup each of onion, mushrooms, carrots, parsley
  • 1/2 cup each of #3 coarse bulgur, brown rice and barley
  • 3 cups chicken broth
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1/2 cup sherry
  • pine nuts
  1. Stir fry onions, mushrooms, carrots and parsley in a skillet until just barely soft. Combine all ingredients in a large pot and simmer, covered, very low for about 45 minutes.
  2. Ten minutes before the mixture is cooked, add sherry.
  3. Toast pine nuts in the oven for a few minutes and add at the end of cooking.