Mega Multigrain Pilaf Recipes

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MULTI-GRAIN RICE PILAF



Multi-Grain Rice Pilaf image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
3 tablespoons pine nuts
1 cup Wehani brown rice
1/2 cup wild rice, preferably whole, not broken
1/2 cup farro, an Italian hulled wheat also known as spelt
5 cups water
1 long strip lemon zest
3 sprigs fresh thyme
1 tablespoon kosher salt
1 bunch scallions (white and green), thinly sliced (3/4 cup)
1 lemon, juiced (about 1/4 cup)
Freshly ground black pepper

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

THREE-GRAIN PILAF



Three-Grain Pilaf image

This an old family recipe that everyone still looks forward to. The satisfying combination of brown rice, pearl barley and bulgur makes this tasty side dish special enough for company. -Mary Knudson of Bermuda Dunes, California

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 5 servings.

Number Of Ingredients 15

1 large onion, chopped
2/3 cup shredded carrot
2 tablespoons olive oil
1 garlic clove, minced
1/3 cup uncooked brown rice
1/3 cup uncooked medium pearl barley
1/3 cup uncooked bulgur
2 cups vegetable or reduced-sodium chicken broth
1/4 cup sherry, optional
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup minced fresh parsley
1/3 cup sliced almonds, toasted

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.

Nutrition Facts : Calories 238 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 498mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

BAKED GRAINS PILAF



Baked Grains Pilaf image

Delicious side dish for any meal!

Provided by whittothewhit

Categories     Side Dish     Grain Side Dish Recipes

Time 55m

Yield 8

Number Of Ingredients 9

1 tablespoon vegetable oil
1 onion, chopped
3 stalks celery, chopped
½ cup chopped bell pepper
½ cup corn kernels
¾ cup millet
¾ cup quinoa
1 teaspoon salt
3 cups low-sodium chicken stock

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

MULTIGRAIN PILAF WITH SUNFLOWER SEEDS



Multigrain Pilaf With Sunflower Seeds image

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

4 teaspoons canola oil, divided
1/3 cup sunflower seeds
1/2 teaspoon salt, divided
2 teaspoons butter
1 cup thinly sliced leek (about 1 large)
2 1/2 cups water
1 1/2 cups reduced-sodium fat-free chicken broth
1/2 cup uncooked pearl barley
1/2 cup brown rice, blend (such as Lundberg) or 1/2 cup brown rice
1/2 cup dried currant
1/4 cup uncooked bulgur
1/4 cup chopped fresh parsley
1/4 teaspoon fresh ground black pepper

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



Mega Multigrain Pilaf image

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

1/2 cup cooked wild rice
1/2 cup cooked brown rice
1/2 cup cooked millet
1/2 cup cooked quinoa
1/2 cup cooked wheat berries
1/2 cup cooked barley
1/2 cup cooked dried kasha (buckwheat groats)
1/2 cup cooked basmati rice
1 cup cooked beans, of choice
1 cup slivered almonds or 1 cup nuts, of choice
1 cup dried fruit, of choice chopped if large
1 bell pepper, color of choice, chopped
2 stalks celery, chopped
2 bunches scallions, chopped
1 cucumber, quartered & sliced
1 cup fresh herbs of choice, chopped

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

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