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Multigrain Pilaf
An easy, three-grain pilaf that is the perfect base for grain bowls, egg dishes, and porridges.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
Calories:
207 kcal
Ingredients
- 1/2 cup millet uncooked
- 1/2 cup quinoa white or multi-colored, uncooked
- 3 tablespoons teff uncooked, brown
- 2 1/2 cups vegetable broth low-sodium, or water
- salt to taste
Instructions
- 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)
Cup of Yum
Notes
- 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.
Nutrition Information
Calories
207kcal
(10%)
Carbohydrates
38.8g
(13%)
Protein
7g
(14%)
Fat
2.6g
(4%)
Saturated Fat
0.4g
(2%)
Sodium
25.9mg
(1%)
Fiber
4.4g
(18%)
Sugar
0.2g
(0%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 207
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 38.8g | 13% |
| Protein | 7g | 14% |
| Fat | 2.6g | 4% |
| Saturated Fat | 0.4g | 2% |
| Sodium | 25.9mg | 1% |
| Fiber | 4.4g | 18% |
| Sugar | 0.2g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.