Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Currants
1/4 c Fresh orange juice
1 ts Olive oil
1 ts Minced garlic
1/2 c Finely chopped onion
2 c Sliced mushrooms
1 c Barley
1/2 c Soft winter wheat berries
1/4 c Millet
1/4 c Wild rice
1/4 c Brown rice
3 c Chicken broth
1 c Chopped scallion
1 c Slivered, toasted almonds
1 c Minced Italian parsley
Salt and pepper

Preheat the oven to 350. Plump the currants in the orange juice for 20
minutes.
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 brothand bring to a boil. Cover and place in oven;
bake 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.

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