Best Multigrain Pilaf Recipes

MULTIGRAIN PILAF

Multigrain Pilaf image

Packed with rice, lentils and barley, this filling side dish has a rich, nutty taste and texture. Lillian Zurock serves it often on her grain farm in Spirit River, Alberta.

Provided by Taste of Home

Categories Side Dishes

Time 1h20m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1 medium onion, chopped
1 tablespoon canola oil
1/2 cup medium pearl barley
1/2 cup uncooked brown rice
1/2 cup uncooked wild rice
1/2 cup dried lentils, rinsed
1/2 cup sliced almonds
1 tablespoon chicken bouillon granules
4-1/2 cups boiling water
1 tablespoon salt-free seasoning blend
2 tablespoons sherry or additional water

Steps:

In a large nonstick skillet coated with cooking spray, saute onion in oil for 2 minutes. Add the barley, brown rice, wild rice, lentils and almonds; saute 5-6 minutes longer or until almonds are lightly browned. Transfer to a 3-qt. baking dish coated with cooking spray. , Dissolve bouillon in boiling water; stir in the seasoning blend and sherry or additional water. Carefully pour over grain mixture; stir to combine., Cover and bake at 350° for 60-70 minutes or until grains are tender.

Nutrition Facts : Calories 155 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 213mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

FRUITED MULTIGRAIN PILAF

FRUITED MULTIGRAIN PILAF image

Categories Fruit

Yield 12

Number Of Ingredients 30

Ingredients

2/3
cup uncooked wheat berries
1/2
cup uncooked pearled farro or regular barley
1/2
cup uncooked wild rice
4
cups chicken or vegetable broth
12
ounces sweet potato, peeled and chopped (2 1/3 cups)
2/3
cup dried cranberries
1/2
cup sliced celery (1 stalk)
1
tablespoon butter
2
cloves garlic, minced
1/2
teaspoon salt
1/4
teaspoon ground black pepper
1 1/3
cups chopped red cooking apples (such as Rome or Jonathan) (2 medium)
1/2
cup chopped toasted walnuts
1/2
cup sliced green onions (4)
1
tablespoon snipped fresh thyme

Steps:

Rinse and drain wheat berries, farro or barley (if using), and wild rice. In a 31/2- or 4-quart slow cooker stir together wheat berries, farro, wild rice, broth, sweet potato, cranberries, celery, butter, garlic, salt, and pepper. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 31/2 to 4 hours. Stir in the apples, walnuts, green onions, and thyme.

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

Steps:

Combine all ingredients. Toss with vinaigrette of choice.

Nutrition Facts : Calories 100.8, Fat 2.9, SaturatedFat 0.2, Sodium 8.6, Carbohydrate 17.4, Fiber 2.8, Sugar 1, Protein 2.9

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