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Add a photoServings: 12
Ingredients
- 1 c. Currants
- 1/4 c. Fresh orange juice
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. Chopped garlic
- 1/2 c. onion finely minced
- 2 c. mushroom sliced
- 1 c. Barley
- 1/2 c. Soft winter wheat berries
- 1/4 c. Millet
- 1/4 c. Wild rice
- 1/4 c. Brown rice
- 3 c. Chicken broth
- 1 c. Minced scallion
- 1 c. Slivered, toasted almonds
- 1 c. Chopped Italian parsley Salt and pepper
Directions
- Preheat the oven to 350. Plump the currants in the orange juice for 20 min. In a large Dutch oven with a tight fitting lid, heat the extra virgin olive oil over medium heat. Add in the garlic and onion and saute/fry for 5 min. Add in the mushrooms and saute/fry for 3-5 min, till softened.
- Add in the barley, wheat berries, millet, wild and brown rice. Stir to coat with the oil and cook, stirring, for 10-15 min. 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 min. 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 12 servings | |
| Calories 201 | |
| Calories from Fat 30 | 15% |
| Total Fat 3.48g | 4% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 99mg | 4% |
| Potassium 362mg | 10% |
| Total Carbs 38.73g | 10% |
| Dietary Fiber 6.1g | 20% |
| Sugars 9.54g | 6% |
| Protein 6.02g | 10% |
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