Makes 6 cups, approximately 10 to 12 servings
This pilaf is delicious, but neutral flavored, making it a great mix-and-match meal prep recipe. Eat at as a hot side dish, chilled and sprinkled over green salads, or mixed with leftover meats and veggies to stuff peppers or eggplant.
Ingredients
- 2 tablespoons olive oil
- 1/2 medium onion, minced
- 3 1/2 ounces shiitake mushrooms, sliced
- 1/2 cup pearl barley
- 1 cup red rice
- 1 bay leaf
- 1 quart vegetable stock
- Salt, to taste
- Ground black pepper, to taste
- 1/2 cup bulgur
- 3/4 cup toasted pecan pieces
- 3 scallions, sliced thin on a bias
Directions
- Heat the oil over medium heat in a large saucepan with a tight-fitting lid. Add the minced onion and sauté until aromatic, but not browned, 2 to 3.
- Add the shiitake mushrooms and sauté for 2 to 3 minutes. Add the barley and red rice and stir to coat with olive oil. Add the bay leaf and vegetable stock. Season the liquid with salt and pepper to taste.
- Cover tightly, bring to a boil, and then immediately reduce to a gentle simmer. Simmer until the grains are tender, about 40 minutes. Add the bulgur, stir to combine, and return to a simmer.
- Cover with the lid and remove from the heat. Allow the pan to sit off the heat, covered, for 15 minutes. Add the toasted pecans and scallions, and fluff with a fork to combine. Transfer to a serving bowl and serve immediately.
