Multigrain Pilaf with Sunflower Seeds

Multigrain Pilaf with Sunflower Seeds (Adapted from CL)

1 tablespoon plus 1 teaspoons canola oil, divided
1/3 cup sunflower seed kernels
1/2 teaspoon salt, divided
2 teaspoons butter
1 cup thinly sliced leek
2 1/2 cups water
1 1/2 cups chicken broth
1/2 cup dry pearl barley
1/2 cup dry brown and wild rice blend
1/2 cup golden raisins, chopped
1/4 cup dry bulgur
1/4 cup chopped fresh parsley
1/4 teaspoon freshly ground black pepper

In a Dutch oven, heat 2 teaspoons oil over medium-high. Add sunflower seeds and 1/4 teaspoon salt - cook until lightly toasted, about 2-3 minutes. Remove seeds from the pan.

Place pan back over medium heat and add remaining 2 teaspoons oil plus 2 teaspoons butter. Stir in leek and cook until tender, about 4 minutes. Pour in water, broth, barley and the rice blend. Bring to a boil, cover, reduce heat and let simmer 35 minutes. Gently stir in raisins and bulgur. Place the cover back on and allow to simmer 10 more minutes. Remove from heat, mix in remaining 1/4 teaspoon salt, sunflower seeds, parsley and pepper.

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