Olive oil
1/4 c. almonds, chopped
1 onion, chopped
1 clove garlic, minced
2/3 c. brown rice
1/3 c. barley, washed
2 c. beef broth
1/4 c. white wine
1/4 tsp. basil
1/4 tsp. oregano
Freshly ground pepper
1/4 c. parsley, chopped

Stir almonds in oil until lightly browned. Add onions and garlic and cook until limp. Add rice and barley, stir. Add broth, wine, seasonings and parsley. Bring to a boil and reduce heat to simmer. Cover and cook about 45 minutes. Makes 4 servings.