¾ cup short grain brown rice - 25 min
¼ cup wild rice - 45 min (until tender and split)
¼ cup wheat (Kamut or other) - 25 min
¼ cup oat groats - 25 min
¼ cup buckwheat groats - 18 min
¼ cup millet, hulled - 8 min
¼ cup amaranth - 7 min
¼ cup quinoa - 5 min
pumpkin, sunflower and flax seed to garnish
2 tbs butter
½ medium onion, chopped
3-4 oz (100 g) Oka cheese, grated
2 cups chicken stock
small sprig sage, finely chopped
salt and pepper to taste
Place grains in small, separate saucepans of cold water. Bring to boil, then reduce heat to medium and simmer until done (refer to suggested cooking times, but check to be sure). Grains should no longer be starchy or crunchy but should not be overcooked. Rinse and set aside.
In a large skillet, melt butter. Add onion and sauté until tender. Add in grains and sage and stir to combine and heat. Add chicken stock. Using a rubber spatula or wooden spoon, stir frequently until stock is absorbed and pilaf is moist. Stir in grated Oka. Salt and pepper to taste. Garnish with pumpkin, sunflower and flax seeds and a sprig of fresh sage.
Notes: you may choose to use fewer or other grains, but use at least four different kinds and don’t omit the brown or wild rice (the wheat and quinoa are also particularly nice). Be sure to increase the volume accordingly to compensate for any omitted grains.
Where to find it: Bulk Foods stores carry all the grains and seeds for the pilaf, while delis are an excellent source for specialty cheeses. If you don’t have home-made chicken stock, use Campbell’s in the tetra pak, to be had in the soup isle of grocery stores.