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
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.
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
MEGA MULTIGRAIN PILAF
I saw something similar on a buffet in Las Vegas. So I decided to make my own version. This feeds a crowd & multiplies/divides easily. Time to cook the grains is not included. This can be served hot or cold. Feel free to use different ingredients according to tastes & availability. This recipe was invented for substituting - it's a blueprint for a fabulous fiber-filled lowfat salad.
Provided by Elmotoo
Categories Brown Rice
Time 30m
Yield 11 c, 22 serving(s)
Number Of Ingredients 16
Steps:
- Combine all ingredients. Toss with vinaigrette of choice.
Nutrition Facts : Calories 100.8, Fat 2.9, SaturatedFat 0.2, Sodium 8.6, Carbohydrate 17.4, Fiber 2.8, Sugar 1, Protein 2.9
QUINOA PILAF
A delicious and easy quinoa recipe. Serve with a salad and crusty bread for a complete meal.
Provided by JBUCK123
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a saucepan over medium-high heat. Cook onion in oil for 5 minutes, or until translucent. Add carrot, and cook 3 minutes more. Stir in quinoa and vegetable broth, and bring to a boil. Reduce to a simmer, cover, and cook 15 to 20 minutes, or until quinoa is tender and fluffy.
- In a bowl, toss quinoa together with walnuts and parsley. Serve hot or at room temperature.
Nutrition Facts : Calories 365.2 calories, Carbohydrate 36.9 g, Fat 20.9 g, Fiber 7 g, Protein 10.1 g, SaturatedFat 1.9 g, Sodium 259.8 mg, Sugar 4.5 g
BAKED GRAINS PILAF
Delicious side dish for any meal!
Provided by whittothewhit
Categories Side Dish Grain Side Dish Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium heat; cook and stir onion, celery, bell pepper, and corn in the hot oil until softened, about 10 minutes.
- Mix onion mixture, millet, quinoa, and salt together in an 8x8-inch casserole dish; pour in chicken stock. Cover dish with aluminum foil.
- Bake in the preheated oven until grains are tender and have absorbed all the liquid, about 30 minutes.
Nutrition Facts : Calories 176 calories, Carbohydrate 29.5 g, Cholesterol 1.5 mg, Fat 3.8 g, Fiber 3.8 g, Protein 6.3 g, SaturatedFat 0.7 g, Sodium 349.6 mg, Sugar 2.5 g
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