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.

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