Triple Grain Rice

Contributed by Carrie K. (Vista, CA)


  • 1/2 cup onion, chopped
  • 1/2 cup fresh mushrooms
  • 1/2 cup carrots, chopped
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup bulgar
  • 1/2 cup brown rice
  • 1/2 cup barley
  • 1/2 cup sherry
  • 3 cups chicken broth
  • 1 tsp. oregano
  • 1 tsp. basil
  • toasted pine nuts


  1. Stir-fry onions, mushrooms, carrots, and parsley in a skillet over medium heat, until just barely soft.
  2. Combine all ingredients in a large pot, cover and simmer over very low heat for 45 minutes.
  3. 10 minutes before it is done, add the sherry.
  4. After rice is done, sprinkle toasted pine nuts over top before serving.

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