| 1 | Preheat the oven to 350. |
| 2 | Plump the currants in the orange juice for 20 minutes. |
| 3 | In a large dutch oven with a tight fitting lid, heat the olive oil over medium heat. |
| 4 | Add the garlic and onion and saute for 5 minutes. |
| 5 | Add the mushrooms and saute for 3-5 minutes, until softened. |
| 6 | Add the barley, wheat berries, millet, wild and brown rice. |
| 7 | Stir to coat with the oil and cook, stirring, for 10-15 minutes. |
| 8 | The grains should be soft to the tooth. |
| 9 | Stir in the chicken brothand bring to a boil. |
| 10 | Cover and place in oven; bake for 30 minutes. |
| 11 | Remove the pilaf from the oven; stir in the scallion, currants and soaking liquid, toasted almonds, and parsley. |
| 12 | Season with salt and pepper to taste. |
| 13 | Serve immediately. |
