Five Grain Pilafdiabetic, lowfat, nuts/grains, side dishes 1 cup currants 1/4 cup fresh orange juice 1 teaspoon olive oil 1 teaspoon garlic; minced 1/2 cup onion; finely chopped 2 cup mushrooms; sliced 1 cup barley 1/2 cup soft winter wheat berries 1/4 cup millet 1/4 cup wild rice 1/4 cup brown rice 3 cup chicken broth 1 cup scallion; chopped 1 cup slivered almonds; toasted 1 cup italian parsley; minced 1 salt and pepper 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. Per serving: 205 calories, 30g carb., 7g protein, 0mg chol., 7g/30% fat. Source: Great Good Food by Julee Rosso Posted by Carolyn Shaw |
