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Mixed-Grain Pilaf with Cranberries and Pine Nuts

Mixed-Grain Pilaf with Cranberries and Pine Nuts
Grains have been a symbol of the autumn harvest for centuries, although modern-day cooks have only recently begun to reintroduce themselves to some of the now lesser-known ancient varieties. A wide array of hearty grains—amaranth, quinoa, millet, barley, cornmeal and bulgur—is available in health-food stores. Here, several are combined in an appealing fall pilaf.

Ingredients:

  • 1/2 cup pine nuts
  • 1 Tbs. canola or vegetable oil
  • 3/4 cup basmati rice
  • 1/4 cup amaranth
  • 1/4 cup quinoa
  • 1/4 cup millet
  • 1/2 cup dried cranberries
  • 3/4 tsp. salt
  • Freshly ground pepper, to taste
  • 2 cups chicken stock
  • 1 cup water

Directions:

In a fry pan over medium heat, toast the pine nuts, stirring constantly, until lightly golden, 2 to 3 minutes. Remove from the heat and set aside.

In a saucepan over medium heat, warm the oil. Add the rice, amaranth, quinoa and millet and stir until the grains are coated with the oil and hot, 1 to 2 minutes. Increase the heat to high and add the cranberries, salt, pepper, stock and water. Bring to a boil, reduce the heat to low, cover and simmer until the grains are tender and the liquid is absorbed, about 25 minutes.

Add the pine nuts and fluff with a fork to mix. Taste and adjust the seasonings. Transfer to a warmed serving dish and serve immediately.
Serves 6.
Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life Books, 1997).