Polygrain Pilaf

This vegetarian polygrain pilaf combines three grains with completely different textures: brown rice for chew, kasha (roasted buckwheat) for earthy nuttiness, and millet for a light, fluffy pop. Arame seaweed soaked and stirred in adds a subtle ocean-mineral depth you won’t find in a standard pilaf.

Toasting the grains in a dry roasting pan before baking drives off moisture and gives them a nuttier, more complex flavor. Five to seven minutes in the oven is enough. You want them dry and fragrant, not browned.

The grains bake covered in vegetable stock for 25 minutes while you steam carrots and peas separately. Steaming the vegetables apart keeps them from getting waterlogged in the grain mixture. They fold in at the end along with diced daikon radish, which adds a peppery crunch.

A drizzle of oil stirred in right before serving gives the whole dish a glossy finish.

Kitchen Tips

• Soak the arame for the full 15 minutes. Under-soaked arame stays tough and chewy.
• Steam the vegetables until tender but not mushy. They need to hold their shape when folded into the grains.
• Check the grains at 25 minutes. The liquid should be almost fully absorbed. If the center is still wet, bake 5 more minutes uncovered.

Variations

• Swap daikon for radishes or jicama for a similar crisp, peppery contrast.
• Add toasted sesame seeds and a splash of tamari for an Asian-inspired finish.
• Stir in roasted squash cubes for a heartier fall version.