Four-Grain Pilaf

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Four-Grain Pilaf

Source: Cooking by the Book

 

1/4 to 1/2 cup olive oil

2 cups cracked grains (1/2 cup of each different type)

1 cup chopped celery

8 green onions, sliced fine

2 cups broth or bouillon

2 cups boiling water

1 cup slivered almonds

1 1/2 tsp. salt

1/4 tsp. marjoram

1/2 tsp. oregano

 

Sliver the almonds using fine blade of slicer/shredder attachment. Add sliced celery and green onions to oil in skillet and saute. Crack a combination of 4 grains together in flour mill or blender. Measure out 2 cups of cracked grain and add to the skillet and toss to lightly brown. Place sauted mixture in a 2-quart casserole and pour bouillon and boiling water over top. Blend in almonds, salt, marjoram, and oregano. Cover and bake in a 325° oven for 1 1/2 hours. Serves 8.

 

*Ideas for grain combo: wheat, rye, brown rice, barley (contains gluten)

 

*Ideas for grain combo: wild rice, brown rice, corn, quinoa (gluten free)

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