MIXED GRAIN PILAF
This medley owes its substantial texture to sturdy little grains of pearl barley, wheat berries, and millet, as well as to a hearty helping of wild rice. Fragrant garlic, onion, and assorted mushrooms contribute rousing flavors. When vegetable stock takes the place of chicken stock, the dish easily becomes vegetarian.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Heat oil and butter in a large ovenproof Dutch oven over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, 6 to 8 minutes. Add mushrooms. Raise heat to medium-high, and cook, stirring occasionally, until mushrooms are softened, about 5 minutes. Stir in all of the grains. Cook, stirring often, 12 minutes. Stir in stock; bring to a boil.
- Cover, and transfer to oven. Bake until grains are tender, 40 to 50 minutes (check after 40 minutes, but don't remove lid before then). Season with salt and pepper. Serve immediately.
- Add grains, and stir well, coating them with oil. Cook, stirring often, for about 10 to 15 minutes. Stir in stock, and bring to a boil. Cover pot, and put in oven. Bake for 30 to 40 minutes (check after 30 minutes; remove lid and cook a little longer if grains need to be softer). Fold in chopped herbs. Drizzle with Marsala wine. Season with salt and pepper, and serve immediately.
- To reheat: Place the pilaf mixture in a buttered, ovenproof casserole. Do not fold in the herbs or add Marsala. Cover, and refrigerate until ready to serve. When ready to serve, bring the pilaf to room temperature, about 20 minutes. Heat the oven to 350 degrees. Drizzle with Marsala. Cut a piece of parchment paper to fit the top of the casserole, and butter it. Place the parchment on the pilaf, butter-side down. Place in the oven until heated through, about 30 minutes.
MIXED-GRAIN PILAF WITH CHICKEN
Don't let rice have all the pilaf fun! Try this combination of wheat berries and millet studded with pomegranates, almonds, and golden raisins. Juicy chicken thighs make it substantial enough for supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 16
Steps:
- Soak wheat berries in water overnight. Alternatively, bring wheat berries and enough water to cover by 2 inches to a boil in a medium saucepan. Cover, remove from heat, and let stand 1 hour. Drain and set aside.
- Preheat oven to 350 degrees. Season chicken with salt and pepper. In a large, ovenproof braiser, heat ghee over medium-high. Add chicken, skin-side down, and cook until deep golden brown, about 8 minutes. Transfer to a plate. Drain all but 1/4 cup fat from pot.
- Reduce heat to medium, add onions and garlic, and cook until soft and translucent, about 12 minutes. Add reserved wheat berries and cook, stirring, about 3 minutes. Add stock; season with salt and pepper. Bring mixture to a boil, cover, and transfer to oven. Cook for 45 minutes.
- Carefully remove pot from oven and stir in millet and raisins. Place chicken, skin-side up, in pot. Cover, return to oven, and cook until grains are tender and liquid has evaporated, 45 to 55 minutes.
- In a small bowl, combine yogurt, cucumber, mint, and lemon juice; season with salt and pepper.
- Remove pilaf from oven and sprinkle with parsley, pomegranate seeds, and almonds. Serve with yogurt sauce.
MIXED-GRAIN PILAF
Categories diabetic low-calorie low-fat nut-free vegetarian side dish
Time 57m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Stir in the soy sauce and hot-pepper sauce and cook for 1 minute.
MULTIGRAIN PILAF WITH SUNFLOWER SEEDS
I've been saving this recipe for several months now, I've had such a craving for whole grains. I'm posting it here and then I will remember to make it. It would be wonderful warm with roasted meats, but I'm thinking it will be just as wonderful cold in summer or room temperature, as well! Make this vegetarian by subbing vegie broth for the chicken broth. From Cooking Light, Sept. 2006.
Provided by Chef PotPie
Categories Rice
Time 39m
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat a Dutch oven over medium-high heat. Add 2 teaspoons oil, sunflower seeds, and 1/4 teaspoon salt; sauté 2 minutes or until lightly browned. Remove from pan; set aside.
- Heat pan over medium heat; add remaining 2 teaspoons oil and butter. Add leek; cook 4 minutes or until tender, stirring frequently. Add 2 1/2 cups water and next 3 ingredients (through rice); bring to a boil. Cover, reduce heat, and simmer 35 minutes. Stir in currants and bulgur; cover and simmer 10 minutes or until grains are tender. Remove from heat; stir in remaining 1/4 teaspoon salt, sunflower seeds, parsley, and pepper. Serve immediately.
Nutrition Facts : Calories 394.6, Fat 13.6, SaturatedFat 2.4, Cholesterol 5, Sodium 320.9, Carbohydrate 63, Fiber 9.3, Sugar 13.8, Protein 9.3
GROUND LAMB, APRICOT, AND MULTI-GRAIN PILAF
This is a tasty, easy prep, lower fat, no salt-added adaptation of #60978 by evelyn/athens - based on what I had at hand, but enough different to offer on its own. Eveyn/athens introduced us to a new genre; thank you. We buy our multi-grain rice from an Asian food store. Serves 4 with a typical green salad; serves 6 with a more bean-laden salad.
Provided by SBCA Mom
Categories Stew
Time 2h30m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 1. Soak multi-grain rice in water for an hour, then start cooking in a rice cooker or at a low simmer on the stove top.
- 2. When rice starts cooking, heat the olive oil to 300̊ in a large skillet.
- 3. Add the chopped onion to the skillet, and sauté until transparent.
- 4. Brown the ground lamb with and in the same pan as the onion.
- 5. Add the apricots, bay leaves, and beef broth; boil the mixture for about 15 minutes, uncovered, until it is not soupy.
- 6. While the lamb-apricot mixture is boiling down, combine the chopped tomato, slivered almonds, raisins, seasoning, and cinnamon in another dish.
- 7. Stir the combined ingredients into the reduced lamb-apricot mixture. Hold at 160̊ until the rice is finished.
- 8. Add the finished rice to the lamb-apricot-tomato mixture. Bring to a simmer.
- 9. When the pilaf reaches the desired serving consistency, serve.
Nutrition Facts : Calories 599.4, Fat 34.1, SaturatedFat 12.4, Cholesterol 83.2, Sodium 360.4, Carbohydrate 49.4, Fiber 3.7, Sugar 16.6, Protein 24.7
MULTI-GRAIN RICE PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large saucepan with a tight-fitting lid, heat the olive oil over medium heat. Add the pine nuts and swirl the pan until the nuts toast, about 2 to 3 minutes. Add the brown and wild rice and the farro and cook, stirring with a wooden spoon, until lightly toasted. Stir in 5 cups water, the lemon zest, thyme, and 2 teaspoons kosher salt. Bring to a boil. Reduce heat to a simmer, cover and cook undisturbed for 45 minutes. Check the texture of the rice, and if needed, continue simmering until tender and the liquid is absorbed, another 10 to 15 minutes.
- Remove from the heat, scatter the scallions and lemon juice over the surface of the pilaf and set aside, covered, for 10 minutes. Fluff with a fork, stirring in the scallions, remove the herb sprigs and serve. Season with remaining salt and black pepper, to taste.
Nutrition Facts : Calories 438 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 grams, Carbohydrate 72 grams, Fiber 5 grams, Protein 12 grams
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