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.