My Christmas gift to you is a nutty, side dish, my sister Kim shared, Four Grain Pilaf.
With colorful shredded carrots, onions, and chicken stock, it makes the most flavorful accompaniment to any meat or poultry you may be serving. Brown and wild rice, pearl barley, and bulgar combined give it such interesting texture and taste.
This cheery little snowman is one of my favorite Christmas friends. He is surrounded by vintage nutcrackers and yet in my mind he is a star. I adore his shimmering snow, bright scarf and mittens, carrot nose and how he tips his top-hat each time I walk in the room, making me smile!
Four Grain Pilaf
Like my snowman, Four Grain Pilaf will be a sparkling star at your dinner party.
Toast sliced almonds in the oven and set aside. In a large Dutch oven, sauté carrots, parsley, and onion in butter and olive oil until it’s soft. Add all the grains to the pot and sauté until it’s lightly browned. Stir in both, herbs, salt, and pepper and stir. Cover pot and simmer on low heat for 1 hour. Garnish with toasted almonds and serve.
This time of the year I enjoy serving 4 Grain Pilaf with Cranberry Barbecue Chicken at holiday parties. It can even dress up sliced roast chicken when Mrs. Santa is wrapping Christmas up!
Today is my sweet sister, Kim’s 50-something birthday along with my 2 year-old granddaughter, Elsie. Happy, happy birthday to two of my favorite gals, both shining stars, in my life! Thanks too, Kim for sharing your amazing pilaf with me. Now happy everything to my blog friends…here’s the recipe for you!
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
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."
Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 28 grandchildren. So there’s always a reason to cook and celebrate around their place!
We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! Read More…
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