Multigrain Rice Pilaf

Rinse the pearl barley. Chop the parsley. Bring a large pot of water to a full boil and add the wild rice first. Let it cook for about 10 minutes and then add the barley and the brown rice (wild rice takes longer to cook).

Reduce heat; simmer until tender. Drain and rinse under cold water. Melt margarine in a large skillet over medium heat. Add onions and celery; cook until tender, about 4 minutes.

In a small bowl, combine the bouillon and water to create a broth. Add cooked rice mixture, broth, thyme, and pepper to the skillet; cook, stirring occasionally, until heated through, about 5 minutes. Add parsley just before serving.