This is a recipe that I came up with through much trial & error. It was worth the effort.
This is the scaled down version as the original fed a serious crowd.
Mixed Rice Pilaf
1/4 cup wild rice
1/4 cup brown rice
1/4 cup of barley
1/4 cup white rice
1/2 cup diced celery
1/2 cup diced onion
1/4 cup toasted pine nuts
1/4 cup slivered almonds
2 tbls butter (or Ghee)
2 1/4 cups (1-14 oz can) of chicken broth
1/2 tsp fresh garlic (or garlic powder)
1/2 tsp salt
1/2 tsp curry powder
1/2 teaspoon Graham Marsala(optional-I like)
1 tsp black pepper
1/2 tsp ground ginger
1 dash tumeric
sprinkle cayane pepper (optional)
Place butter, onion and celery in pan (non-stick preferably) over medium heat until opaque then add wild & brown rice and brown for another couple minutes stirring to prevent scorch. Add chicken broth, bring to a boil , cover and reduce heat to med low. Set timer for 25 minutes & stir a couple of times during that time.
Place pine nuts into a fry pan over medium heat & stir constantly until they are golden brown, then set aside.
When timer goes off, return heat to high and add barley,white rice, almonds, pine nuts and spices. when mixture boils, cover and turn heat back to medium low, reset timer for 20 minutes.
When timer goes off, turn off heat and wait 10 minutes to serve. Fluff before serving.
Makes 2 1/2 to 3 cups.