Kim’s Four Grain Pilaf
You'll adore this delicious side-dish shared by my sister Kim. It's filled with grains and crunchy almonds, and is perfect for entertaining.
  • ½ cup sliced almonds
  • 3 tablespoons butter
  • 1 large onion, chopped
  • 1 large carrot shredded
  • 1 clove garlic, minced
  • ⅓ cup chopped parsley
  • ⅓ cup each, barley, brown rice and bulgar
  • 3 tablespoons wild rice
  • 2-3/4 cups beef or chicken broth
  • ¾ each basil, oregano, salt, and pepper
  1. Toast almonds and set aside. Saute until soft in butter, onion, carrots and parsley. Add and saute until lightly browned, barley, brown rice, bulgar, and wild rice. Stir in broth, herbs, salt and pepper. Cover and cook on low heat 60 minutes. Garnish with toasted almonds and serve hot.
If you are using homemade beef or chicken stock, add the salt. If you opt for chicken or beef bouillon, be very careful about adding additional salt. Instead, pass the salt shaker! Yes, another lesson learned the hard way..."note to self."
Recipe by Cheery Kitchen at