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Multigrain Pilaf

  • Author: Erin Alderson
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Cuisine: component


An easy, three-grain pilaf that is the perfect base for grain bowls, egg dishes, and porridges.


  • 1/2 cup uncooked millet
  • 1/2 cup uncooked quinoa, white or multi-colored
  • 3 tablespoons uncooked brown teff
  • 2 1/2 cups low-sodium vegetable broth or water
  • Salt, to taste


  • Heat a medium pot over medium-low heat. Add the millet and toast for a minute or two, shaking the pan occasionally. The millet should be fragrant. Add the quinoa and teff, followed by the broth or water. Bring to a boil, reduce to a simmer, cover, and let cook for 20 minutes. Most of the liquid should be absorbed. Remove from heat, and let sit for 5 minutes. Taste and stir in salt as desired.
  • At this point, you could use the multigrain pilaf but I like to take another step. Cover a tray with waxed paper. Spread the grain onto the tray and let cool before using/serving. (see note)


Tips & Tricks: I picked up the trick of cooling the grains from Bon Appetit where they recommend refrigerating the grains before serving. However, I found just letting the cooked grains sit until slightly cool helped the gumminess. Feel free to try either method.

Stock up: get the pantry ingredients you will need: teff, quinoa, millet

Nutrition: see the information.


  • Calories: 207
  • Sugar: .2
  • Sodium: 25.9
  • Fat: 2.6
  • Saturated Fat: .4
  • Carbohydrates: 38.8
  • Fiber: 4.4
  • Protein: 7
  • Cholesterol: 0