Wild Grain Pilaf

Ease of Preparation: Easy

Time of Preparation: 30 minutes

Yield: 6 servings

Ingredients:

• ¼ cup olive oil (60 millilitres)
• 1 red onion, chopped
• 2 cloves garlic, chopped
• 1/3-cup wild rice (2 1/2 ounces)
• 1/3-cup barley (2 1/2 ounces)
• 1 teaspoon dried thyme
• 4 cups chicken stock (1 litre)
• ½ cup lentils (4 ounces)
• ½ cup bulgar wheat (4 ounces)
• Salt and pepper
• 2 tablespoons fresh parsley, finely chopped
• 4 lamb shanks
• 6 whole carrots

Method:

Put some olive oil into a pan and brown the lamb shanks. Remove them from the pan.

Heat some oil in the pressure cooker on medium heat. Add the onion and sauté until the onion is soft, about 3 minutes.

Stir in the wild rice, barley, lentils and bulgar and coat with olive oil. Add the thyme, the lamb shanks and pour in the chicken stock. Put the lid on the pressure cooker and bring the mixture to a boil. Turn down the heat to a lower level, but hot enough to maintain pressure. After 15 minutes open the pressure cooker and add the whole carrots.

Cook for a further 15 minutes and then remove the pot to cool to allow the pressure to go down.

Green/brown or red lentils may be used interchangeably. Brown rice may be used instead of wild rice, or a combination of brown and wild rice may be used.