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My Best Recipe

A Pilaf Dish That Gets Right to the Grain of the Matter

February 09, 1989

"Enclosed is a favorite recipe using grains," Cathy S. Fenton writes. "I received it from a friend when I was a dinner guest. I have used it as a side dish."

THREE-GRAIN PILAF

1/4 cup butter or margarine

1/3 cup chopped almonds or walnuts

1 large onion, chopped

1 clove garlic, crushed

1 large carrot, shredded or chopped

1/3 cup chopped parsley

1/3 cup brown rice

1/3 cup pearl barley

1/3 cup bulgur

2 1/2 cups chicken broth

1/4 cup dry Sherry or water

1/2 teaspoon chopped basil

1/2 teaspoon chopped oregano

Salt, pepper

Melt butter in large skillet or 3-quart saucepan. Add and saute chopped nuts. Remove nuts and reserve for topping. Saute onion and garlic in remaining butter until tender. Add carrot and parsley. Stir in brown rice, pearl barley and bulgur. Saute grains until lightly browned. Add chicken broth, Sherry, basil, oregano and season to taste with salt and pepper.

Bring to boil, reduce heat and simmer, covered. Simmer 45 minutes. Or turn into casserole and bake, covered, at 350 degrees 45 to 1 hour or until done. Sprinkle with reserved nuts before serving. Makes 4 servings.

--CATHY FENTON

Los Angeles

The Times pays $10 for readers' recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe, how you use it, and include name, telephone number and address. Recipes become the property of the Times and will not be returned. Allow three weeks for payment after publication.

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