Oxmoor House
Hands-On Time
11 Mins
Total Time
1 Hour 7 Mins
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


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

February 07, 2015

JNBank's Review

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

TerriS2's Review

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

dj32566's Review

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

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

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

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

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

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!