Recipe: Barley, Wild Rice, and Currant Pilaf (make ahead)

BARLEY, WILD RICE, AND CURRANT PILAF

1 cup pearl barley, uncooked
1/2 cup wild rice, uncooked
2 teaspoons vegetable oil
1 1/2 cups finely chopped onion
1 1/3 cups finely chopped celery
1 cup finely chopped carrot
2 cloves garlic, minced
2/3 cup currants
4 cans (10 1/2 oz each) chicken broth
2 teaspoons dried rubbed sage
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
2 bay leaves
Toasted pine nuts (optional, to garnish)

Place barley and rice in a large skillet over medium heat. Cook 7 minutes or until lightly browned, stirring frequently. Place in a bowl; set aside.

Heat oil in skillet until hot. Add onion, celery, carrot, and garlic; stir well. Cover and cook over medium-low heat 8 minutes or until vegetables are tender.

Add barley mixture, currants, and remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer mixture 50 minutes or until liquid is absorbed, stirring occasionally. Discard bay leaves.

Sprinkled with toasted pine nuts just before serving, if desired.

TO MAKE AHEAD:
The Barley, Wild Rice, and Currant Pilaf recipe can be made two days before serving - to serve, heat over medium-low heat, adding a small amount of water as needed to prevent sticking.

Makes 8 servings
Adapted from source: Best of Cooking Light Holidays, 1997
From: Nancy/CA - 01-11-98