Simple but a bit more textured than rice pilaf thanks to the addition of millet and quinoa.
Yield: 4-6 servings
Time: 45 minutes
Tools
- medium stovetop-to-oven casserole, with lid
- wooden spoon
- fork
Ingredients
- 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
Directions
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.
Notes
Recipe from The Modern Vegetarian Kitchen, by Peter Berley.
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