Polygrain Pilaf

[Guest guest]

Polygrain Pilaf

 

1/2 cup brown rice

1/2 cup kasha

1/2 cup millet, whole

1 cup arame *(sea veggie)

1 tablespoon onion flakes, dehydrated

1 teaspoon garlic flakes, dehydrated

3 1/2 cups vegetable stock or water, boiling

2 carrots, sliced into thin

1 cup fresh or grozen thawed  peas

1 cup daikon, diced

salt and pepper to taste

1 tablespoon oil or soy margarine

 

Preheat oven to 350 degrees.

Rinse and spread rice, kasha and millet in a roasting pan.

Roast 5 to 7 minutes, until grains are dry.

Soak arame for about 15 minutes in enough water to cover.

Drain and add to grains.

Mix together onion, garlic and stock. Stir into grains.

Cover and bake 25 minutes or until liquid is almost absorbed.

While grains are cooking, steam carrots, adding peas when carrots are almost

done. Steam vegetables until tender, not mushy.

When grains are almost dry, add carrots,papas, daikon and seasonings. Bake 4 to

5 minutes longer.

Remove, stir in oil and serve. Serves 4.