Black and Brown Rice Pilaf

Ingredients

1 cup brown rice
One-half cup black barley that had been parboiled for 30 minutes
Three and one-half cups chicken broth
8 ounces thickly sliced mushrooms that have been *lightly sautÈed in 1 tablespoon butter
1 cup coarsely grated carrots
1 teaspoon marjoram
One-fourth teaspoon celery seed
One-fourth cup thinly sliced green onion
2 tablespoon chopped fresh parsley

Instructions

Bring the chicken broth to a boil. Add all the ingredients, except the parsley and bring to a boil. Cover, reduce to a simmer and cook until all the liquid is absorbed, about 45 minutes.

Remove from the heat, add the parsley and toss, or place in a serving bowl and sprinkle the parsley over the top.

*The reason I only lightly sautéed the mushrooms is that this brings out the flavor of the mushrooms while keeping them a bit plump, adding a nice texture to the pilaf.

Makes 6 servings