Save on Pinterest

Multigrain Pilaf

Packed with rice, lentils and barley, this filling side dish has a rich, nutty taste and texture. Lillian Zurock serves it often on her grain farm in Spirit River, Alberta.
  • Total Time
    Prep: 20 min. Bake: 1 hour
  • Makes
    12 servings

Ingredients

  • 1 medium onion, chopped
  • 1 tablespoon canola oil
  • 1/2 cup medium pearl barley
  • 1/2 cup uncooked brown rice
  • 1/2 cup uncooked wild rice
  • 1/2 cup dried lentils, rinsed
  • 1/2 cup sliced almonds
  • 1 tablespoon chicken bouillon granules
  • 4-1/2 cups boiling water
  • 1 tablespoon salt-free seasoning blend
  • 2 tablespoons sherry or additional water

Directions

  • In a large nonstick skillet coated with cooking spray, saute onion in oil for 2 minutes. Add the barley, brown rice, wild rice, lentils and almonds; saute 5-6 minutes longer or until almonds are lightly browned. Transfer to a 3-qt. baking dish coated with cooking spray.
  • Dissolve bouillon in boiling water; stir in the seasoning blend and sherry or additional water. Carefully pour over grain mixture; stir to combine.
  • Cover and bake at 350° for 60-70 minutes or until grains are tender.
Nutrition Facts
3/4 cup: 155 calories, 4g fat (0 saturated fat), 0 cholesterol, 213mg sodium, 25g carbohydrate (2g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • joedebfry
    Mar 31, 2008

    No comment left

  • Laurel
    Sep 13, 2007

    No comment left