Toasted Grain Pilaf

By zhanghengshuo

6 Person

50 Minutes

0 Calories

Try this healthful grain-based recipe and mix in aromatic vegetables to create a delicious and nutritious dish. Many different grains will work as the base, so experiment with your favorites – or combine! Traditionally a Middle Eastern pilaf is made with white rice, but here we use a variety of healthful grains, toasting it first to bring out its flavor, and mixing in aromatic vegetables to create a delicious, more nutritious dish.

Ingredients

Salt
1/4 cup Chopped scallions or green onions
1/4 cup Minced red bell pepper
1/2 cup Shredded yellow summer squash
1/2 cup Shredded zucchini
1/2 cup Boiling purified water
1/4 cup Sun-dried tomatoes
4 cups Chicken stock or vegetable stock
1/8 tsp. Curry powder (optional)
2 Millet, quinoa, amaranth or a combination

Method

01

Toast the millet (or other grains) in a large saucepan set over low heat, stirring it constantly until it turns a light brown color, less than 1 minute. Stir in the curry powder until it is blended in. Remove from heat and let cool for 5 minutes. Add the chicken or vegetable stock and bring to a boil. Reduce heat, cover, and simmer. Check after 20 minutes. If the stock has boiled away, add a little more. Cook until the millet has absorbed all the liquid, about 25 minutes in all.
02

Meanwhile, soak the dried tomatoes in the boiling water for 15 minutes. Drain them in a colander set over a bowl to reserve the liquid, then chop them. Mix the tomatoes, reserved liquid, zucchini, yellow squash, red pepper, and scallions or green onions together in a small skillet set over low heat and cook until most of the liquid is absorbed. Pour into the cooked grain and toss until everything is completely mixed together. Taste and add salt if you think it is needed. Fluff with a fork and serve.

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Toasted Grain Pilaf

4.9

( By zhanghengshuo )

01 Information

Grade easy
Serving 6 servings
Prep Time 20 Mins
Cook Time 30 Mins
Total Time 50 Mins

02 Ingredients

Salt

1/4 cup Chopped scallions or green onions

1/4 cup Minced red bell pepper

1/2 cup Shredded yellow summer squash

1/2 cup Shredded zucchini

1/2 cup Boiling purified water

1/4 cup Sun-dried tomatoes

4 cups Chicken stock or vegetable stock

1/8 tsp. Curry powder (optional)

2 Millet, quinoa, amaranth or a combination

03 Method

Step 1

Toast the millet (or other grains) in a large saucepan set over low heat, stirring it constantly until it turns a light brown color, less than 1 minute. Stir in the curry powder until it is blended in. Remove from heat and let cool for 5 minutes. Add the chicken or vegetable stock and bring to a boil. Reduce heat, cover, and simmer. Check after 20 minutes. If the stock has boiled away, add a little more. Cook until the millet has absorbed all the liquid, about 25 minutes in all.

Step 2

Meanwhile, soak the dried tomatoes in the boiling water for 15 minutes. Drain them in a colander set over a bowl to reserve the liquid, then chop them. Mix the tomatoes, reserved liquid, zucchini, yellow squash, red pepper, and scallions or green onions together in a small skillet set over low heat and cook until most of the liquid is absorbed. Pour into the cooked grain and toss until everything is completely mixed together. Taste and add salt if you think it is needed. Fluff with a fork and serve.

04 Author

zhanghengshuo

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