Oxmoor House
Hands-On Time:
11 Mins
Total Time:
1 Hour 7 Mins
Yield:
8 servings (serving size: 1/2 cup)

Sunflower seeds and brown rice pack a double nutrition punch, enhancing this side dish with both vitamin E and niacin. This recipe calls for long-cooking barley and brown rice, but if you're in a hurry, substitute instant brown rice and quick-cooking barley. Just be sure to adjust cooking times according to package directions.

How to Make It

Step 1

Heat a Dutch oven over medium-high heat. Add 2 teaspoons oil, sunflower seeds, and 1/4 teaspoon salt; sauté 2 minutes or until lightly browned. Remove from pan; set aside.

Step 2

Heat pan over medium heat; add remaining 2 teaspoons oil and butter. Add leek; cook 4 minutes or until tender, stirring frequently. Add 2 1/2 cups water and next 3 ingredients (through rice); bring to a boil. Cover, reduce heat, and simmer 35 minutes. Stir in currants and bulgur; cover and simmer 10 minutes or until grains are tender. Remove from heat; stir in remaining 1/4 teaspoon salt, sunflower seeds, parsley, and pepper. Serve immediately.

Ratings & Reviews

Okay

JNBank
June 21, 2015
Just okay. It didn't seem completely done as it was kind of chewy. I think using all broth instead of water would enhance the flavor as it was also quite bland.

Pianogirl's Review

bjane1
February 07, 2015
N/A

JNBank's Review

karenfar
November 18, 2014
This was a bit tasteless. It needed more flavors.

TerriS2's Review

Clobberella422
October 29, 2014
Made for dinner--truly delicious! Used leftover brown rice but otherwise followed recipe!

dj32566's Review

Pianogirl
March 07, 2014
I sauteed mushrooms with the leeks but otherwise followed exactly using 1/4 recipe for two people. Served with "Pork Medallions with Port Wine-Dried Cherry Pan Sauce" from this site (also excellent). Great meal and done in 45 minutes. with minimal prep.

bjane1's Review

dj32566
July 01, 2012
This was delicious. Even my white rice loving daughter and husband enjoyed it. The sunflower seeds added a tasty crunch. It was a perfect consistency...it was done before the rest of the meal so I just let it sit on the cooktop with no heat until we were ready to eat. I used craisins rather than currents. I will definitely make this again.

Clobberella422's Review

karen67
January 18, 2012
This was very good and flavorful. My husband described it as "rustic". It was very creamy and somewhat porridge-like. I think it would be a good dish for a brunch or large breakfast with some eggs and fruit.

BestUCanBe's Review

TerriS2
January 19, 2011
Our cafeteria at work has been offering cooking light recipes. I tried this today and loved it. Came out here to find the recipe so I could make it at home.

livin2eat's Review

janloves2cook
January 08, 2011
Seemed more like a risotto than a pilaf due to the bulgar. Very creamy and made a nice accompaniment to roasted pork loin

janloves2cook's Review

BestUCanBe
March 30, 2010
Excellent! Made this for dinner for company with the pork loin roast with port and prunes and it was absolutely delicious. Rave reviews from everyone!