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.
- 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, abouot 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.