Recipes

1/4 cup butter
1 lg. onion, chopped
1 lg. carrot, chopped
1 clove garlic, minced
1/3 cup chopped parsley
1/4 cup sesame seeds
1/3 cup barley
1/3 cup brown rice
1/3 cup bulgar wheat
2-1/2 cup chicken broth
1/4 cup white wine or water
3/4 t. dry basil
3/4 t. oregano leaves
1 cup chopped almonds, lightly toasted
salt and pepper

In 3 quart pan, melt the butter over medium heat. Increase heat to medium high and add onion, carrot, garlic, parsley and sesame seeds. Cook, stirring frequently until onion is soft. Add barley, rice and bulgar; cook, stirring, until browned. Add broth, wine or water, basil and oregano. Bring to boil, then reduce heat, cover and simmer until tender, about 45 minutes. Remove pan from heat and let stand covered 10 minutes. Stir in toasted almonds. Add salt and pepper to taste. Makes 6 servings.