INGREDIENTS:2 Tbsps. vegetable oil
1 ½ cups dry bulgur
3/4 cup dry long grain white rice
3/4 cup pearled barley
6 cups rich stock, hot
3/4 cup carrot, coarsely grated
3/4 cup green onion, chopped
3/4 cup frozen peas
1 ½ cups sliced almonds, toasted, optionalDIRECTIONS:1. Add oil to a large sauté pan or wok and heat to medium high. Add grains and sauté about 7 minutes, stirring occasionally.
2. Add stock to grains; add carrots and onions. Cover, reduce heat and simmer. Stir occasionally until liquid is absorbed and grains are tender, about 30 to 45 minutes. Add peas five minutes before end of cooking time.
3. Remove pilaf from heat, let stand five minutes and fluff with fork. Garnish with almonds if desired.NUTRITIONAL INFORMATION: Calories 190 (13% from fat ); Fat 3g (sat. 0.5g); Protein 6g; Carbohydrates 35g; Sodium 30mg; Cholesterol 0mg; Fiber 6g
SERVINGS:12 servingsFrom:Recipe courtesy of the Wheat Foods Council
PHOTO CREDIT:Photo Credit: WHEAT FOODS COUNCIL
