Rice Pilaf with Seeds

INGREDIENTS

2    tablespoons olive oil

2    cups chopped leeks

½   teaspoon salt

2    cups dry white table wine

2 ¼  cups chicken broth

½   cup brown rice

½   cup pearl barley

½   cup bulgur

¼   cup wheat berries

¼   cup sunflower seed kernels

¼   cup pumpkin seeds, husked

¼   cup pine nuts

2    tablespoons fresh chopped parsley or cilantro

METHOD

In a large sauce pan over medium-high heat, add the olive oil and swirl to coat. When warmed, add the chopped leeks and cook for 2 to 3 minutes to soften. Add the wine, broth and salt, increase the heat and bring to a boil.

Add the rice and barley, reduce heat to a simmer, cover and cook for 20 minutes. If the liquid level looks a bit low, add a few tablespoons of either broth or white wine. Add the bulgur and wheat berries and cook for 10 minutes, covered.  Add the seeds and nuts, mixing well, re-cover and cook for 5 minutes. Remove from the heat and serve, garnished with the chopped parsley.

Based on a recipe in Cooking Light  magazine.