Recipe: Five Grain Pilaf (using currants and orange juice)

FIVE GRAIN PILAF

1 cup currants
1/4 cup fresh orange juice
1 tsp olive oil
1 tsp minced garlic
1/2 cup finely chopped onion
2 cups sliced mushrooms
1 cup uncooked barley
1/2 cup soft winter wheat berries
1/4 cup uncooked millet
1/4 cup uncooked wild rice
1/4 cup uncooked brown rice
3 cups chicken broth
1 cup chopped scallion
1 cup slivered, toasted almonds
1 cup minced fresh Italian parsley (or to taste)
Salt and pepper (to taste)

Plump the currants in the orange juice for 20 minutes.

Preheat the oven to 350 degrees F.

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 broth and bring to a boil.

Cover and place in oven; bake at 250 degrees F 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.

Makes 12 servings