Four Grain Pilaf Recipe
Ingredients
| 1 tablespoon reduced-calorie margarine | ||
| Shallots | 1/2 Cup (16 tbs), chopped | |
| Quinoa | 1/4 Cup (16 tbs), uncooked | |
| 1 cup long-grain rice, uncooked | ||
| Bulgur wheat | 1/2 Cup (16 tbs), uncooked | |
| Barley | 1/4 Cup (16 tbs), uncooked | |
| 3 cups canned no-salt-added beef broth, undiluted | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
Directions
Heat margarine in a large saucepan over medium-high heat until margarine melts.
Add shallot, and saute 2 to 3 minutes or until tender.
Rinse quinoa in 3 changes of water; drain.
Add quinoa, rice, bulgur, and barley to saucepan; stir well.
Cook 5 minutes, stirring constantly.
Add beef broth, salt, and pepper.
Bring to a boil; cover, reduce heat, and simmer 25 minutes or until grains are tender and broth is absorbed.
Fluff with a fork, and stir in pars ley.
Add shallot, and saute 2 to 3 minutes or until tender.
Rinse quinoa in 3 changes of water; drain.
Add quinoa, rice, bulgur, and barley to saucepan; stir well.
Cook 5 minutes, stirring constantly.
Add beef broth, salt, and pepper.
Bring to a boil; cover, reduce heat, and simmer 25 minutes or until grains are tender and broth is absorbed.
Fluff with a fork, and stir in pars ley.
Chef
