Triple Grain, Spinach, And Mushroom Pilaf

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Triple Grain, Spinach, And Mushroom Pilaf

 

6 cups vegetable broth, divided

1 cup pearl barley, rinsed, drained

3/4 cup millet, rinsed, drained

3/4 cup quinoa, rinsed, drained

1 teaspoon salt

1 1/2 cups thinly sliced green onions

1 cup diced onion

2 tablespoons olive oil

12 ounces baby bella mushrooms, washed well, halved, sliced

1 1/2 tablespoons minced garlic

2 tablespoons sesame seeds

2 tablespoons toasted sesame oil

6 cups spinach, triple washed, stemmed, roughly chopped

1/3 cup freshly chopped parsley

2 tablespoons freshly chopped thyme

2 tablespoons tamari

1/2 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper

 

In a saucepan, place 3 cups vegetable stock and pearl barley, and bring to a

boil. Reduce heat to low, cover, and simmer for 45 to 50 minutes or until barley

is tender. Remove from heat, drain off any excess water, and set aside.

Meanwhile, in another saucepan, place the remaining vegetable stock, millet,

quinoa, and salt, and bring to a boil. Reduce heat to low, cover, and simmer for

15 minutes or until the grains are tender and most of the liquid has been

absorbed. Drain off any excess water, leave the grains in the saucepan covered,

and let sit for 5 minutes to allow the grains to steam.

In a large non-stick skillet, saute the green onions and onion in olive oil for

5 minutes to soften. Add the mushrooms and saute an additional 3 minutes. Add

the garlic and sesame seeds, and saute an additional 2 to 3 minutes or until the

vegetables are tender.

Add the toasted sesame oil and all three cooked grains to the skillet, and saute

for 3 minutes to heat through. Add the remaining ingredients and continue to

saute until the spinach wilts. Taste and adjust the seasonings, as needed.

Transfer the pilaf to a large bowl for service.

Serves 8 to 10.

 

 

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