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.