The World's Healthiest Foods

Recipe from a Reader
Multigrain Pilaf

From Connie Sutherland:

Servings: Each cup of dry grain you use makes about 3-1/2 cups of pilaf.


Extra virgin olive oil, chopped garlic to taste, good chicken, mushroom, or vegetable stock, and any of the following: brown rice, quinoa (rinsed), barley, wild rice, jasmine rice, etc. Any grain you like will work.


Measure out the grains. For every half-cup of dry grain, measure out and set aside 1 cup of stock, EXCEPT that 1/2 cup of barley requires 1-1/2 cup stock. (I.e., use 2-to-1 for all but barley; barley is 3-to-1.) Heat a little oil in a deep, heavy-bottomed skillet or Dutch oven. Add the dry grains and toast on high heat, stirring constantly, for just a couple of minutes. When you can smell the grains, you're done. Add the stock and garlic (optional) and bring to a full boil. Stir, reduce heat to low, and cover tightly. Cook for about 1/2 hour. If, when you uncover the pan, there's still unabsorbed liquid, turn the heat up to high until the liquid is boiling vigorously, then cover the pan and remove from the heat. The liquid will become absorbed, and the pilaf will stay hot for up to 25 minutes, making this a very convenient dish to work around. Fluff with two forks and serve. The variations are endless: Mushrooms can be cooked along with the grains, spices of any national cuisine can be added with the stock, chopped vegetables can be added near the end to steam on top of the grains......I have even steamed a fish fillet on top ten minutes before the grains were done. Stir-fries served over this pilaf are even better than over plain rice. And this dish reheats beautifully (and is great in soup), so it pays to make a double batch.