Three-Grain Pilaf

• medium stovetop-to-oven casserole, with lid
• wooden spoon
• fork

• 2 T olive oil
• ½ c green onions, sliced
• 1 c white basmati or jasmine rice
• ½ c millet
• ½ c quinoa
• 3 c vegetable stock or water
• ¾ t salt

Heat oil, add onions, and sauté for 2-3 minutes. Add grains and sauté, stirring frequently, a few more minutes until fragrant. Add stock and salt and bring to a boil.

Cover, transfer to oven, and bake for 30 minutes.

Remove from oven and let sit, covered, for 5 minutes. Fluff up the grains with the fork.

Serve with something saucy and flavorful, such as barbecued tofu or cashew seitan.

Recipe from The Modern Vegetarian Kitchen, by Peter Berley.

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