Alice’s Harvest Pilaf

Makes 4-5 cups of cooked pilaf, which serves about six.

Total time: Approximately 1 hour.

10 minutes (prep); 45 minutes to 1 hour (cook).

Normally I cook the pilaf in a roasting pan with chicken, ham or some other roast, which allows the pilaf to take on the spices and additional broth from the meat. When I cook the pilaf on a stove top, I also add spices and a little oil to ensure that the pilaf still is tasty ¾ and does not stick to the pan.

INGREDIENTS:

1 cup organic hulled barley NOT INSTANT (Available in the bulk section of Whole Foods).
1 cup Old World pilaf (Available in the bulk section of Whole Foods).
1 cup raisins
½ cup sliced almonds
1 minced onion
½ cup chopped carrots
½ cup chopped celery
1 quart organic, low sodium, low fat broth ¾ chicken or vegetable
(OPTIONAL) Spices ¾ depending on your individual tastes you can add a little dill, basil, black or white pepper, cinnamon, lemon or orange zest, etc.
(Stovetop only) ¾ 2 tablespoons extra virgin olive oil.

ROASTING PAN PREPARATION:

· Place your meat in a very large roasting pan ¾ enough to hold the meat and 2 quarts of additional ingredients.

· Mince the onion, place in a large-sized bowl.

· Chop the carrots and celery into bite-sized pieces and place them in the large-sized bowl.

· Combine the barley, Old World pilaf, raisins and almonds into the same bowl and mix thoroughly.

· Add the contents from the mixed bowl to the roasting pan and distribute evenly.

· Pour the broth over the mixture.

· Add any spices you wish ¾ to compliment the specific meat you are serving.

· Cover the roasting pan with either its lid (if it has one) or some aluminum foil.

· Roast the meat and pilaf in a slow oven (about 200 degrees F) until the meat is cooked and pilaf is moist.

· Serve and enjoy.

STOVETOP PREPARATION:

· Mince the onions, set aside.

· Chop the celery and onions, set aside.

· In a very large pot, place enough extra virgin olive oil to cover the bottom ¾ about 2-3 tablespoons.

· Light the fire under the pot and sauté the onions, celery and almonds in the olive oil.

· Add the carrots and stir.

· Add the broth, followed by the barley, Old World pilaf and raisins.

· Bring the contents to a full boil.

· When the mixture has reached a boiling point, reduce the heat to a simmer and mix in any spices you wish.

· Cover the pan and simmer for 30-45 minutes, checking often after you reach the 30-minute mark.

· The pilaf is finished when the broth is fully absorbed and the remaining ingredients are plump and soft.

· Serve and enjoy.

How to Make Your Own Old World Pilaf Mix:

If for some reason you do not have access to a mixture of this kind, go to the bulk section of your favorite organic foods store and make your own Old World Pilaf mix by buying mixing the following ingredients ¾ play around with the quantities until you find a ratio you like.

· wild rice ¾ the natural grass, not the mixture similar to Uncle Ben’s®.

· brown rice.

· brown lentils

· split green peas

· split yellow peas