Ingredients
1 large onion, chopped2/3 cup shredded carrot2 tablespoons olive oil1 garlic clove, minced1/3 cup uncooked brown rice1/3 cup uncooked medium pearl barley1/3 cup uncooked bulgur2 cups vegetable or reduced-sodium chicken broth1/4 cup sherry, optional1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano1 teaspoon minced fresh basil or 1/4 teaspoon dried basil1/2 teaspoon salt1/4 teaspoon pepper1/3 cup minced fresh parsley1/3 cup sliced almonds, toasted
Preparation
In a large nonstick skillet, saute onion and carrot in oil for 3-4 minutes or until the vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir in the rice, barley and bulgur; saute for 4 minutes or until grains are lightly browned.
Gradually add broth and sherry if desired. Bring to a boil. Reduce heat; stir in oregano, basil, salt and pepper. Cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed. Stir in parsley and sprinkle with almonds.
