Five-grain pilaf
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Currants |
| ¼ | cup | Fresh orange juice |
| 1 | teaspoon | Olive oil |
| 1 | teaspoon | Minced garlic |
| ½ | cup | Finely chopped onion |
| 2 | cups | Sliced mushrooms |
| 1 | cup | Barley |
| ½ | cup | Soft winter wheat berries |
| ¼ | cup | Millet |
| ¼ | cup | Wild rice |
| ¼ | cup | Brown rice |
| 3 | cups | Chicken broth |
| 1 | cup | Chopped scallion |
| 1 | cup | Slivered, toasted almonds |
| 1 | cup | Minced Italian parsley |
| Salt and pepper | ||
Directions
Preheat the oven to 350. 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 saute for 5 minutes. Add the mushrooms and saute for 3-5 minutes, until softened. Add the barley, wheat berries, millet, wild and brown rice. Stir to coat with the oil and cook, stirring, for 10-15 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.