Triple Grain, Spinach, and Mushroom Pilaf

 
6 cups vegetable broth, divided
1 cup pearl barley, rinsed and drained
3/4 cup millet, rinsed and drained
3/4 cup quinoa, rinsed and drained
1 t. salt
1 1/2 cups green onions, thinly sliced
1 cup onion, diced
2 T. olive oil
12 oz. baby bella mushrooms, washed well, halved, and sliced
1 1/2 T. garlic, minced
2 T. sesame seeds
2 T. toasted sesame oil
6 cups spinach, triple washed, destemmed, and roughly chopped
1/3 cup freshly chopped parsley
2 T. freshly chopped thyme
2 T. tamari
1/2 t. freshly ground black pepper
1/8 t. 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 45-50 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 2-3 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 8-10

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett