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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 5 |
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This an old family recipe that everyone still looks forward to. The satisfying combination of brown rice, pearl barley and bulgur makes this tasty side dish special enough for company. -Mary Knudson of Bermuda Dunes, California Ingredients:
1 large onion, chopped |
2/3 cup shredded carrot |
2 tablespoons olive oil |
1 garlic clove, minced |
1/3 cup uncooked brown rice |
1/3 cup uncooked medium pearl barley |
1/3 cup uncooked bulgur |
2 cups vegetable or reduced-sodium chicken broth |
1/4 cup sherry, optional |
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano |
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/3 cup minced fresh parsley |
1/3 cup sliced almonds, toasted |
Directions:
1. In a large nonstick skillet, saute onion and carrot in oil for 3-4 minutes or until the vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir in the rice, barley and bulgur; saute for 4 minutes or until grains are lightly browned.
2. Gradually add broth and sherry if desired. Bring to a boil. Reduce heat; stir in oregano, basil, salt and pepper. Cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed. Stir in parsley and sprinkle with almonds. Yield: 5 servings.
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