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.
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