Recipe - Five-Grain Pilaf

1 cup Currants
One fourth cup Fresh orange juice
1 teaspoon Olive oil
1 teaspoon Minced garlic
One half cup Finely chopped onion
2 cup Sliced mushrooms
1 cup Barley
One half cup Soft winter wheat berries
One fourth cup Millet
One fourth cup Wild rice
One fourth cup Brown rice
3 cup Chicken broth
1 cup Chopped scallion
1 cup Slivered, toasted almonds
1 cup 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 35 minutes, until softened. Add the barley, wheat
berries, millet, wild and brown rice. Stir to coat with the oil and cook,
stirring, for 1015 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.