A rice dish from Food Network chef Michael Smith.
1 tbsp butter
1 tbsp olive oil
1 medium diced onion
1/2 cup baked apples
1/2 cup pearl barley
1/2 cup wheat berries
1/2 cup rye flakes
1/2 cup wild rice
Step 1: In a saucepan bring wild rice and 2 cups of salted water to a boil.
Step 2: Reduce heat to a medium low, loosely cover and boil gently for 45-60 minutes or until rice has puffed and most of the liquid has been absorbed.
Step 3: In another saucepan, heat olive oil and butter over medium heat.
Step 4: Add diced onion and sauté until soft. Stir in pearl barley and wheat berries and 4 cups of lightly salted water.
Step 5: When water is absorbed, stir in rye flakes and 1/2 cup of water. Stir until grains are tender and excess water is reabsorbed. Add more water if grains dry out before they are tender
Step 6: Combine cooked wild rice with the other grains and baked apples. Season pilaf with salt and fresh ground pepper.
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