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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Chewy, yummy goodness! Ingredients:
2 -4 tablespoons butter |
1/3 cup almonds, chopped |
1 large onion, chopped |
1 garlic clove, crushed |
1 large carrot, chopped |
1/3 cup parsley |
1/3 cup brown rice |
1/3 cup pearl barley |
1/3 cup bulgar wheat |
2 1/2 cups chicken broth or 2 1/2 cups vegetable broth |
1/4 cup sherry wine |
1/2 teaspoon basil |
1/2 teaspoon oregano |
salt and pepper |
Directions:
1. Melt butter in large skillet or 3-quart saucepan. Add and saute nuts, then remove and reserve for topping. Alternately, toast nuts.
2. Saute onion and garlic in remaining butter until tender.
3. Add carrot and parsley.
4. Stir in brown rice, barley and bulgur. Saute grains until lightly browned.
5. Add broth, Sherry, basil and oregano. Season to taste with salt and pepper.
6. Bring to a boil, reduce heat and simmer covered for 45 minutes. If needed, remove lid toward the end to cook off some of the liquid. OR, turn into a greased casserole and bake, covered, at 350 degrees for 45 minutes to 1 hour, until done.
7. Sprinkle with reserved nuts before serving.
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