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Tuesday, October 25, 2011

Mixed grains, cooked together

 A lady comes and sits in the canteen at work about once a month, with little pots of samples of (usually) salads, and recipes to go with them - I think to encourage healthy eating.  Of all the things she has brought, a 'multi-grain pilaf' has been my favourite so far, and I've tweaked around with it at home - it's a good, warm, wintry, texturally interesting pot of food, and the key is the sequential addition of different grains.

1/3 cup sunflower seeds
1 medium onion, thinly sliced
2 cups water
2 cups veg stock
1/2 tbsp soy sauce
1/2 tbsp balsamic vinegar
1/2 cup pearl barley
1/2 cup brown rice mix (or just brown rice)
1/4 cup bulghur wheat
1/4 cup chopped fresh parsley OR 1 tsp dried thyme and 1 tsp dried basil
olive oil
salt+pepper

Heat 2 tsp oil in a large saucepan.  Add the sunflower seeds and a good pinch of salt and cook until the seeds are golden.  Transfer seeds to a small bowl.

Heat another 2 tsp oil in the pan.  Add the onion and fry until softened (~4 min).  Add the water, stock, soy, balsamic, barley and rice (and dried herbs if using).  Bring to the boil, cover and simmer ~35 min.

Add bulghur, cover and simmer for 10-30 more min until the grains are all cooked and the liquid gone.

Remove from the heat, add sunflower seeds, salt and pepper, and parsley if using.


I like the mixture in this, and it's alright cold the next day too, unlike risotto.
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