1 c  Currants
1/4 c  Fresh orange juice
1 ts Olive oil
1 ts Minced garlic
1/2 c  Finely chopped onion
2 c  Sliced mushrooms
1 c  Barley
1/2 c  Soft winter wheat berries
1/4 c  Millet
1/4 c  Wild rice
1/4 c  Brown rice
3 c  Chicken broth
1 c  Chopped scallion
1 c  Slivered, toasted almonds
1 c  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 3-5 minutes, until softened. Add the barley, wheat
berries, millet, wild and brown rice. Stir to coat with the oil and cook,
stirring, for 10-15 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.