Baby And Me Pilaf Food

BABY-AND-ME PILAF

Baby-and-Me Pilaf image

Dairy- and gluten-free, complex in texture and flavor, this recipe is gentle on the digestive tract and can be enjoyed by all family members 7-months and up.

Provided by Irene Ross

Categories Side Dish Rice Side Dish Recipes Pilaf

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup millet
¼ cup amaranth
¼ cup quinoa
¼ cup brown rice
1 cup soy milk
¾ cup water
1 tablespoon olive oil
½ teaspoon sea salt
¼ teaspoon roasted garlic
1 pinch dill

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Combine millet, amaranth, quinoa, and brown rice in a bowl and rinse in warm water thoroughly, changing water 2 or 3 times.
Stir soy milk, water, and oil together in a baking dish. Stir sea salt, roasted garlic, and dill into the soy milk mixture; add grains mixture and stir gently.
Bake in preheated oven until most of the liquid is absorbed, 30 to 45 minutes.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 37 g, Fat 6.7 g, Fiber 3.7 g, Protein 7.6 g, SaturatedFat 1 g, Sodium 257.1 mg, Sugar 2.9 g

RICE AND WHEAT BERRY PILAF WITH BABY SPINACH

Rice and Wheat Berry Pilaf with Baby Spinach image

Categories Berry Rice Side Vegetarian High Fiber Low/No Sugar Spinach Fall Healthy Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

3/4 cup wheat berries*
5 3/4 cups water
1 1/2 teaspoons salt
1 tablespoon olive oil
3/4 cup basmati rice**
3 garlic cloves, minced
1 6-ounce package baby spinach leaves

Steps:

Place wheat berries in heavy medium saucepan. Add enough cold water to saucepan to cover wheat berries by 3 inches. Let stand overnight. Drain.
Bring 4 cups water, wheat berries and 3/4 teaspoon salt to boil in same saucepan. Reduce heat, cover and simmer until wheat berries are tender but still slightly firm to bite, about 1 hour. Drain.
Heat oil in heavy large saucepan over medium heat. Add rice and garlic; stir 1 minute. Stir in remaining 1 3/4 cups water and 3/4 teaspoon salt; bring to boil. Reduce heat to low, cover and cook until liquid is almost absorbed and rice is tender, about 15 minutes. Add spinach and cooked wheat berries; stir until spinach wilts and wheat berries are heated through, about 3 minutes. Season with salt and pepper. Serve hot.
*Also called hard wheat berries. Available at most natural foods stores.
**Available at Indian markets and many supermarkets.

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