Best Mega Multigrain Pilaf Recipes

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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

Ingredients

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