Three Grain Pilaf Recipes

THREE-GRAIN PILAF

Steps:

• In a large nonstick skillet, saute onion and carrot in oil for 3-4 minutes or until the vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir in the rice, barley and bulgur; saute for 4 minutes or until grains are lightly browned. , Gradually add broth and sherry if desired. Bring to a boil. Reduce heat; stir in oregano, basil, salt and pepper. Cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed. Stir in parsley and sprinkle with almonds.

THREE-RICE PILAF

Steps:

• In a large saucepan, saute brown rice, carrots, onion and mushrooms in oil for 10 minutes or until rice is golden. , Add wild rice, broth, thyme, and rosemary; bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Stir in long grain rice; cover and simmer for 25 minutes or until liquid is absorbed and wild rice is tender. , Remove from the heat; stir in apricots, green onions, salt and pepper. Cover and let stand for 5 minutes. Sprinkle with pecans just before serving.

THREE-GRAIN PILAF

Steps:

• Melt butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until onion is soft and pale gold, 8 to 10 minutes. Stir in 4 cups water, the grains, and salt. Raise heat to high; bring to a boil. Reduce heat to low, and stir. Cover, and cook until grains are tender, 20 to 25 minutes. Remove from heat, and let stand, covered, 10 minutes. Fluff with a fork, and serve.

THREE-GRAIN PILAF

Steps:

• Melt butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until onion is soft and pale gold, 8 to 10 minutes. Stir in 4 cups water, the grains, and salt. Raise heat to high; bring to a boil. Reduce heat to low, and stir. Cover, and cook until grains are tender, 20 to 25 minutes. Remove from heat, and let stand, covered, 10 minutes. Fluff with a fork, and serve.

THREE GRAIN PILAF

Steps:

• Melt butter in a large nonstick skillet over medium heat. Add onions; cook 2 minutes.
• Add rice, quinoa, and millet; cook 3 minutes, stirring frequently. Stir in broth and salt.
• Bring to a boil; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.

MIXED GRAIN PILAF

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.

BAKED GRAINS PILAF

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.

THREE-GRAIN PILAF

Steps:

• Melt butter in large skillet or 3-quart saucepan. Add and saute nuts, then remove and reserve for topping. Alternately, toast nuts.
• Saute onion and garlic in remaining butter until tender.
• Add carrot and parsley.
• Stir in brown rice, barley and bulgur. Saute grains until lightly browned.
• Add broth, Sherry, basil and oregano. Season to taste with salt and pepper.
• Bring to a boil, reduce heat and simmer covered for 45 minutes. If needed, remove lid toward the end to cook off some of the liquid. OR, turn into a greased casserole and bake, covered, at 350 degrees for 45 minutes to 1 hour, until done.
• Sprinkle with reserved nuts before serving.

THREE PEPPER PILAF

Steps:

• In a large pot, boil chicken pieces in chicken stock, adding onion and garlic to stock before boiling. When chicken is cooked through, remove from stock and set aside. Add turmeric and stir in, then set stock aside.
• In a large skillet, heat oil. Add mushrooms and saute for 1 minute. Add rice, stir for 2 minutes, then add stock. Let all simmer gently for 20 minutes. In the meantime, skin and slice tomatoes and add to pilaf mixture. Cut cooked chicken into bite size pieces and add to the skillet, along with the red, green and yellow bell peppers. Stir all together and simmer over low heat, stirring, until all liquid is absorbed and rice is separate and fluffy.