Best 2 Mixed Grain Pilaf Recipes
**Mixed-Grain Pilaf: A Medley of Flavors and Textures**
Indulge in a culinary journey with our mixed-grain pilaf, where diverse grains, fragrant herbs, and aromatic spices come together to create a symphony of flavors and textures. This versatile dish, a staple in many cultures, is not just a side dish but a culinary masterpiece that can be enjoyed as a main course or a flavorful accompaniment. With its delightful combination of wholesome grains, crunchy vegetables, and a hint of zesty citrus, our mixed-grain pilaf is a feast for the senses, offering a satisfying and nutritious meal that will leave you craving for more. Explore the variations within this recipe, including a hearty brown rice pilaf, a vibrant quinoa pilaf bursting with colors and flavors, and a protein-packed lentils pilaf, each offering a unique culinary experience. Embark on this culinary adventure and discover the delectable world of mixed-grain pilaf, a dish that will tantalize your taste buds and nourish your body.
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.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the pilaf will taste. Look for fresh, flavorful vegetables, and high-quality grains.
- Rinse the rice before cooking: This will help to remove the starch and prevent the rice from sticking together.
- Toast the grains before cooking: This will help to bring out their flavor and give the pilaf a nutty aroma.
- Use a flavorful broth: The broth is what will give the pilaf its flavor, so make sure to use a broth that you enjoy the taste of. You can use chicken broth, beef broth, or vegetable broth.
- Add vegetables and herbs: Vegetables and herbs will add flavor and color to the pilaf. Some good options include carrots, celery, onions, garlic, parsley, and thyme.
- Cook the pilaf until the grains are tender: The cooking time will vary depending on the type of grains you are using. Be sure to check the package directions for the recommended cooking time.
- Fluff the pilaf before serving: This will help to separate the grains and make the pilaf look more appealing.
Conclusion:
Mixed-grain pilaf is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a great way to use up leftover grains and vegetables, and it can be easily customized to your liking. With just a few simple ingredients and steps, you can make a delicious and flavorful mixed-grain pilaf that the whole family will enjoy.
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