Multigrain Pilaf with Sunflower Seeds is a great side dish for your holiday table. High fiber grains with leeks and sunflower seeds makes a great alternative to stuffing.
I can not believe that Thanksgiving is right around the corner. This weekend we had my son’s Lego Robotics competition. They did great. It was so fun to see all of their hard work pay off. For 4th graders, who have never done this before, they came a really long way over the last two months. It will be fun to see what happens next year. So now that life is calming down a little bit, it is time to start thinking about the holidays. Planning a menu, getting the decorations together, and making sure the day will be great.
Do you have your table planned and ready for the big day? We will actually be at my parents house, so I don’t have to worry too much. But I will be in the kitchen, setting the table, and doing whatever I can to help. I am a firm believer in the right tools make the job easier. After complaining about my mom’s knives for long enough, I finally helped her get a set of good knives. She was amazed at how right I was. But knives aren’t the only important tool when cooking Thanksgiving dinner, or setting the table for the big day!
Head over to Inspired Home where I am talking all about table settings and cooking utensils to make your life easier! Items like GIR Spatulas and Scrapers as well as Silpat liners and table decor. At Inspired Home you will find all the things you need to make for the perfect holiday celebration!
- 2 tsp butter
- 2 tsp olive oil
- 1 cup leek , thinly sliced
- 2 1/2 cups water
- 1 1/2 cups chicken stock
- 1/2 cup pearl barley , uncooked
- 1/2 cup brown rice blend , uncooked
- 1/4 cup bulgur , uncooked
- 1/4 cup fresh parsley chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup sunflower seed kernels , roasted and salted
- In a large stock pot heat olive oil and butter over medium heat. Add leek, and cook for 4 minutes until tender, stirring frequently. Add water, chicken stock, pearl barley, and brown rice. Bring to a boil. Cover and reduce heat. Cook for 35 minutes.
- Stir in bulgur, cover and simmer for 10 more minutes.
- Remove from heat stir in salt, pepper, parsley, and sunflower seeds.
- Serve warm.
Recipe adapted from Cooking Light
** I was compensated for this post on behalf of International Housewares Association and IZEA.com. All thoughts and opinions are 100% my own.