Polygrain Pilaf
Yield
4 servingsPrep
30 minCook
30 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
brown rice
|
|
| ½ | cup |
kasha
|
* |
| ½ | cup |
millet
whole |
|
| 1 | cup |
arame
|
* |
| 1 | tablespoon |
onion flakes
dehydrated |
|
| 1 | teaspoon |
garlic flakes
deydrated |
* |
| 3 ½ | cups |
vegetable stock
boiling |
|
| 2 | each |
carrots
sliced into thin rings |
|
| 1 | cup |
green peas
garden |
|
| 1 | cup |
daikon (chinese icicle radish)
diced |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | tablespoon |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
brown rice
|
|
| 118 | ml |
kasha
|
* |
| 118 | ml |
millet
whole |
|
| 237 | ml |
arame
|
* |
| 15 | ml |
onion flakes
dehydrated |
|
| 5 | ml |
garlic flakes
deydrated |
* |
| 828 | ml |
vegetable stock
boiling |
|
| 2 | each |
carrots
sliced into thin rings |
|
| 237 | ml |
green peas
garden |
|
| 237 | ml |
daikon (chinese icicle radish)
diced |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 15 | ml |
vegetable oil
|
|
Directions
Preheat oven to 350℉ (180℃).
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 unil 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, epas, daikon and seasonings.
Bake 4 to 5 minutes longer.
Remove, stir in oil and serve.
