Multigrain Pilaf With Sunflower Seeds
- Reviews 1
Ready In: 39 mins
Serves: 4-8
Ingredients
- 4 teaspoons canola oil, divided
- 1⁄3 cup sunflower seeds
- 1⁄2 teaspoon salt, divided
- 2 teaspoons butter
- 1 cup thinly sliced leek (about 1 large)
- 2 1⁄2 cups water
- 1 1⁄2 cups reduced-sodium fat-free chicken broth
- 1⁄2 cup uncooked pearl barley
- 1⁄2 cup brown rice, blend (such as Lundberg) or 1⁄2 cup brown rice
- 1⁄2 cup dried currant
- 1⁄4 cup uncooked bulgur
- 1⁄4 cup chopped fresh parsley
- 1⁄4 teaspoon fresh ground black pepper
Directions
- Heat a Dutch oven over medium-high heat. Add 2 teaspoons oil, sunflower seeds, and 1/4 teaspoon salt; sauté 2 minutes or until lightly browned. Remove from pan; set aside.
- Heat pan over medium heat; add remaining 2 teaspoons oil and butter. Add leek; cook 4 minutes or until tender, stirring frequently. Add 2 1/2 cups water and next 3 ingredients (through rice); bring to a boil. Cover, reduce heat, and simmer 35 minutes. Stir in currants and bulgur; cover and simmer 10 minutes or until grains are tender. Remove from heat; stir in remaining 1/4 teaspoon salt, sunflower seeds, parsley, and pepper. Serve immediately.
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