Three-Grain Pilaf

Simple but a bit more textured than rice pilaf thanks to the addition of millet and quinoa.

Yield: 4-6 servings

Time: 45 minutes


  • 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


Preheat oven to 350.

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.


The Modern Vegetarian KitchenRecipe from The Modern Vegetarian Kitchen, by Peter Berley.

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Three-grain pilaf