We had this last night.
| Three Grain Pilaf |
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| 2 cups water or low sodium reduced fat chicken broth 1 T butter or margerine 1 tsp curry powder (optional) 1 clove garlic 1/2 cup chopped onion |
1/2 cup chopped celery 1/4 cup basmati or brown rice, uncooked 1/4 cup bulgur wheat, uncooked 1/4 cup pearl barley, uncooked 1/4 cup chopped parsley |
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Preheat oven to 375 degrees. In saucepan or microwave oven dish, bring broth and butter to a boil. Meanwhile, in 2 quart casserole, add onion, garlic, bulgur, rice and barley. Pour broth mixture over grains, cover tightly, and bake for 40 minutes or until barley and rice are tender and most of the liquid is absorbed. Stir in parsley, cover, and allow to stand for 5 minutes. Serves 4 to 6. |
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What I did was I took a Reynold's cooking bag, doubled the above recipe and put it in the bag (liquid last), then smoothed it and seasoned six chicken thighs with Cajun seasoning, placed them on top, sealed, made holes in the bag, popped into the oven for about an hour and a half. I add the extra time because it was a double batch plus the thighs were still partially frozen.
We really liked it. Oh, the curry powder. I wasn't sure if it should be hot or sweet so I used half of one and half the other.
That pilaf sounds really good. I also have been buying rice, bulgar wheat, wild rice, couscous, etc. in bulk, so that recipe will come in handy too!