Mixed Grain Pilaf

Makes 6 cups, approximately 10 to 12 servings

This pilaf is delicious, but neutral flavored, making it a great mix-and-match meal prep recipe. Eat at as a hot side dish, chilled and sprinkled over green salads, or mixed with leftover meats and veggies to stuff peppers or eggplant.

Ingredients

  • 2 tablespoons olive oil
  • 1/2 medium onion, minced
  • 3 1/2 ounces shiitake mushrooms, sliced
  • 1/2 cup pearl barley
  • 1 cup red rice
  • 1 bay leaf
  • 1 quart vegetable stock
  • Salt, to taste
  • Ground black pepper, to taste
  • 1/2 cup bulgur
  • 3/4 cup toasted pecan pieces
  • 3 scallions, sliced thin on a bias

Directions

  1. Heat the oil over medium heat in a large saucepan with a tight-fitting lid. Add the minced onion and sauté until aromatic, but not browned, 2 to 3.
  2. Add the shiitake mushrooms and sauté for 2 to 3 minutes. Add the barley and red rice and stir to coat with olive oil. Add the bay leaf and vegetable stock. Season the liquid with salt and pepper to taste.
  3. Cover tightly, bring to a boil, and then immediately reduce to a gentle simmer. Simmer until the grains are tender, abouot 40 minutes. Add the bulgur, stir to combine, and return to a simmer.
  4. Cover with the lid and remove from the heat. Allow the pan to sit off the heat, covered, for 15 minutes. Add the toasted pecans and scallions, and fluff with a fork to combine. Transfer to a serving bowl and serve immediately.

CIA FOODIES

Mixed Grain Pilaf

Mixed Grain Pilaf
Makes 6 cups, approximately 10 to 12 servings This pilaf is delicious, but neutral flavored, making it a great mix-and-match meal prep recipe. Eat at as a hot side dish, chilled and sprinkled over green salads, or mixed with leftover meats and veggies to stuff peppers or eggplant.

Ingredients

  • 2 tablespoons olive oil
  • 1/2 medium onion, minced
  • 3 1/2 ounces shiitake mushrooms, sliced
  • 1/2 cup pearl barley
  • 1 cup red rice
  • 1 bay leaf
  • 1 quart vegetable stock
  • Salt, to taste
  • Ground black pepper, to taste
  • 1/2 cup bulgur
  • 3/4 cup toasted pecan pieces
  • 3 scallions, sliced thin on a bias

Directions

  1. Heat the oil over medium heat in a large saucepan with a tight-fitting lid. Add the minced onion and sauté until aromatic, but not browned, 2 to 3.
  2. Add the shiitake mushrooms and sauté for 2 to 3 minutes. Add the barley and red rice and stir to coat with olive oil. Add the bay leaf and vegetable stock. Season the liquid with salt and pepper to taste.
  3. Cover tightly, bring to a boil, and then immediately reduce to a gentle simmer. Simmer until the grains are tender, abouot 40 minutes. Add the bulgur, stir to combine, and return to a simmer.
  4. Cover with the lid and remove from the heat. Allow the pan to sit off the heat, covered, for 15 minutes. Add the toasted pecans and scallions, and fluff with a fork to combine. Transfer to a serving bowl and serve immediately.

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