Title: Five grain pilaf
 Categories: Low-fat, Side dish
      Yield: 12 Servings
 
      1 c  Currants
    1/4 c  Fresh orange juice
      1 ts Olive oil
      1 ts Minced garlic
    1/2 c  Finely chopped onion
      2 c  Sliced mushrooms
      1 c  Barley
    1/2 c  Soft winter wheat berries
    1/4 c  Millet
    1/4 c  Wild rice
    1/4 c  Brown rice
      3 c  Chicken broth
      1 c  Chopped scallion
      1 c  Slivered, toasted almonds
      1 c  Minced Italian parsley
           Salt and pepper
 
  Preheat the oven to 350. Plump the currants in the orange juice for 20
  minutes. In a large Dutch oven with a tight fitting lid, heat the
  olive oil over medium heat. Add the garlic and onion and saute for 5
  minutes. Add the mushrooms and saute for 3-5 minutes, until softened.
  Add the barley, wheat berries, millet, wild and brown rice. Stir to
  coat with the oil and cook, stirring, for 10-15 minutes. The grains
  should be soft to the tooth. Stir in the chicken brothand bring to a
  boil. Cover and place in oven; bake for 30 minutes. Remove the pilaf
  from the oven; stir in the scallion, currants and soaking liquid,
  toasted almonds, and parsley. Season with salt and pepper to taste.
  Serve immediately.