Three-Grain Pilaf

• 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

1. In a
2. , 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.
3. 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.

onion, shredded carrot, olive oil, garlic, brown rice, pearl barley, bulgur, vegetable, sherry, fresh oregano, fresh basil, salt, pepper, parsley, almonds

Taken from www.tasteofhome.com/recipes/three-grain-pilaf/ (may not work)