Best Mixed Grain Pilaf Recipes

Mixed Grain Pilaf image

Provided by Martha Stewart

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 large onion, finely chopped (1 1/2 cups)
2 garlic cloves, minced
4 cups thinly sliced white mushrooms (about 3/4 pound)
3/4 cup thinly sliced cremini mushrooms (about 2 ounces)
2 cups pearl barley
1 cup hard wheat berries
1 cup wild rice
1/2 cup millet
7 cups homemade or low-sodium store-bought chicken stock
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 350 degrees. Heat oil and butter in a large ovenproof Dutch oven over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, 6 to 8 minutes. Add mushrooms. Raise heat to medium-high, and cook, stirring occasionally, until mushrooms are softened, about 5 minutes. Stir in all of the grains. Cook, stirring often, 12 minutes. Stir in stock; bring to a boil.
Cover, and transfer to oven. Bake until grains are tender, 40 to 50 minutes (check after 40 minutes, but don't remove lid before then). Season with salt and pepper. Serve immediately.
Add grains, and stir well, coating them with oil. Cook, stirring often, for about 10 to 15 minutes. Stir in stock, and bring to a boil. Cover pot, and put in oven. Bake for 30 to 40 minutes (check after 30 minutes; remove lid and cook a little longer if grains need to be softer). Fold in chopped herbs. Drizzle with Marsala wine. Season with salt and pepper, and serve immediately.
To reheat: Place the pilaf mixture in a buttered, ovenproof casserole. Do not fold in the herbs or add Marsala. Cover, and refrigerate until ready to serve. When ready to serve, bring the pilaf to room temperature, about 20 minutes. Heat the oven to 350 degrees. Drizzle with Marsala. Cut a piece of parchment paper to fit the top of the casserole, and butter it. Place the parchment on the pilaf, butter-side down. Place in the oven until heated through, about 30 minutes.

Mixed-Grain Pilaf with Chicken image

Provided by Martha Stewart

Number Of Ingredients 16

2 cups wheat berries
8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground pepper
2 tablespoons ghee
2 small onions, finely chopped
2 cloves garlic, minced
4 cups homemade or store-bought low-sodium chicken stock
1 cup millet
3/4 cup golden raisins, chopped
1 cup plain whole-milk Greek yogurt or labneh
3/4 cup peeled, diced cucumber
2 tablespoons chopped fresh mint
Juice of 1/2 lemon
1 cup flat-leaf parsley sprigs, chopped
1 cup pomegranate seeds
3/4 cup slivered almonds, toasted

Steps:

Soak wheat berries in water overnight. Alternatively, bring wheat berries and enough water to cover by 2 inches to a boil in a medium saucepan. Cover, remove from heat, and let stand 1 hour. Drain and set aside.
Preheat oven to 350 degrees. Season chicken with salt and pepper. In a large, ovenproof braiser, heat ghee over medium-high. Add chicken, skin-side down, and cook until deep golden brown, about 8 minutes. Transfer to a plate. Drain all but 1/4 cup fat from pot.
Reduce heat to medium, add onions and garlic, and cook until soft and translucent, about 12 minutes. Add reserved wheat berries and cook, stirring, about 3 minutes. Add stock; season with salt and pepper. Bring mixture to a boil, cover, and transfer to oven. Cook for 45 minutes.
Carefully remove pot from oven and stir in millet and raisins. Place chicken, skin-side up, in pot. Cover, return to oven, and cook until grains are tender and liquid has evaporated, 45 to 55 minutes.
In a small bowl, combine yogurt, cucumber, mint, and lemon juice; season with salt and pepper.
Remove pilaf from oven and sprinkle with parsley, pomegranate seeds, and almonds. Serve with yogurt sauce.