Four Grain Pilaf
- Makes: 2 servings
Pilaf, originating in India, isn't just for rice anymore. This recipe features four hearty grains, including amaranth, bulgur wheat, cous cous and quinoa, as well as finely chopped vegetables and a plethora of aromatic spices for a well-rounded, wholesome side dish or entree.
- 1 teaspoon Frontier Organic Ground Cumin Seed
- 1 teaspoon Frontier Organic Whole Yellow Mustard Seed
- 1 teaspoon Frontier Organic Ground Coriander Seed
- 1 teaspoon Frontier Organic Whole Fennel Seed
- 1 teaspoon Frontier Organic Garlic Granules
- 1/2 cup Frontier Organic Low Sodium Vegetable Flavored Broth Powder
- 1 teaspoon Frontier Organic Cut & Sifted Tarragon Leaf
- 1 pinch Frontier Table Grind Sea Salt
- 1 pinch Frontier Organic Medium Grind Black Pepper
- 2 teaspoons olive oil
- 2/3 cup amaranth
- 2/3 cup bulgur wheat
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped green onion
- 1/2 cup finely chopped red bell pepper
- 2/3 cup quinoa (rinsed and drained)
- 2/3 cup couscous
- 2 teaspoons lemon juice
1. Combine the olive oil, all the seeds, and the garlic flakes in a large, non-stick frying pan. Stir 1 to 2 minutes over high heat, until the seeds begin to pop and become aromatic.
2. Add the amaranth and the bulgur and toast slightly. Add the broth and bring to a rapid boil. Reduce heat and simmer, covered, until grains are tender, for about 20 minutes.
3. Add the finely chopped vegetables. Add the quinoa and the couscous and stir to combine. Stir in the lemon juice and the chervil.
4. Continue to simmer, covered, another 5 minutes, or until the liquid has been absorbed and the grains are tender. Season to taste with salt and pepper.