Alice’s Harvest Pilaf
Makes 4-5 cups of cooked pilaf, which serves about six.
Total time: Approximately 1 hour.
10 minutes (prep); 45 minutes to 1 hour (cook).
· Place your meat in a very large roasting pan ¾ enough to hold the meat and 2 quarts of additional ingredients.
· Mince the onion, place in a large-sized bowl.
· Chop the carrots and celery into bite-sized pieces and place them in the large-sized bowl.
Combine the barley,
· Add the contents from the mixed bowl to the roasting pan and distribute evenly.
· Pour the broth over the mixture.
· Add any spices you wish ¾ to compliment the specific meat you are serving.
· Cover the roasting pan with either its lid (if it has one) or some aluminum foil.
· Roast the meat and pilaf in a slow oven (about 200 degrees F) until the meat is cooked and pilaf is moist.
· Serve and enjoy.
· Mince the onions, set aside.
· Chop the celery and onions, set aside.
· In a very large pot, place enough extra virgin olive oil to cover the bottom ¾ about 2-3 tablespoons.
· Light the fire under the pot and sauté the onions, celery and almonds in the olive oil.
· Add the carrots and stir.
Add the broth, followed
by the barley,
· Bring the contents to a full boil.
· When the mixture has reached a boiling point, reduce the heat to a simmer and mix in any spices you wish.
· Cover the pan and simmer for 30-45 minutes, checking often after you reach the 30-minute mark.
· The pilaf is finished when the broth is fully absorbed and the remaining ingredients are plump and soft.
· Serve and enjoy.
If for some reason you do not have access to a mixture of this kind, go to the bulk section of your favorite organic foods store and make your own Old World Pilaf mix by buying mixing the following ingredients ¾ play around with the quantities until you find a ratio you like.
· wild rice ¾ the natural grass, not the mixture similar to Uncle Ben’s®.
· brown rice.
· brown lentils
· split green peas
· split yellow peas