1/2cup each of #3 coarse bulgur, brown rice and barley
3cupschicken broth
1teaspoonoregano
1teaspoonbasil
1/2cupsherry
pine nuts
Instructions
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.
Ten minutes before the mixture is cooked, add sherry.
Toast pine nuts in the oven for a few minutes and add at the end of cooking.