Four-Grain Pilaf

Here’s a nice, hearty side dish that combines a lot of different grains for great taste, lots of fiber and an interesting texture.

Ingredients:

1½ Tbs. olive oil
1½ Tbs. margarine
¾ cup chopped onions
2 tsp. minced garlic
2 cups chopped fresh mushrooms
½ cup medium barley
¼ cup wild rice
¼ cup bulgur
¼ cup basmati rice
3 cups chicken or vegetable stock (plus more if needed)

Directions:

Preheat the oven to 350 degrees.

Put half the margarine and olive oil in a medium skillet and saute the onions over medium-high heat until wilted, about 5 minutes.

Add the garlic and mushrooms and saute 5 minutes longer, tossing, until the mushrooms begin to brown. Scrape the mixture into a small casserole with a lid.

Melt the remaining margarine and the oil in the skillet and add the grains. Saute until the grains begin to brown, about 5 minutes. Pour in the stock and bring to a boil.

Pour the stock and grains into the casserole and mix. Cover and bake for 45 minutes. Check after 30 minutes to make sure the mixture is not drying out. If it is, add a little more stock or water.

Let the casserole sit out of the oven, covered, about 5 minutes before serving.

Serves 6

Tags: barley, bulgur, four-grain pilaf, pilaf, rice, wild rice