Curried Grains with Cranberries, Kale 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 lesser-known ancient varieties. Here, several are combined in a hearty pilaf that’s perfect for fall.
Ingredients
- 1 Tbs. canola or vegetable oil
- 1 shallot, minced
- 1 garlic clove, minced
- 1/4 cup (2 oz./60 g) basmati rice
- 1/4 cup (2 oz./60 g) amaranth
- 1/4 cup (1 oz./30 g) quinoa
- 1/4 cup (2 oz./60 g) millet
- 2 cups (16 fl. oz./500 ml) chicken broth
- 1/2 cup (2 oz./60 g) dried cranberries
- 1 Tbs. curry powder
- Kosher salt and freshly ground pepper
- 4 to 5 stalks Tuscan (lacinato) kale, stems removed and leaves thinly sliced
- 1/2 cup (2 1/2 oz./75 g) lightly toasted pine nuts
Directions
In a saucepan over medium-low heat, warm the oil. Add the shallot and garlic and sauté, stirring often, until tender, about 3 minutes. Add the rice, amaranth, quinoa and millet. Increase the heat to medium and toast, stirring constantly, until the grains are fragrant and coated with the oil, 1 to 2 minutes. Add the broth, 1 cup (8 fl. oz./250 ml) water, the cranberries, curry powder, 3/4 tsp. salt and pepper to taste. Bring to a boil over high heat, reduce the heat to low, cover and simmer until the grains are tender and the liquid is nearly absorbed, about 20 minutes.
Add the kale to the quinoa mixture. Cover and continue to cook until the kale is wilted and the grains are tender, about 5 minutes longer. Transfer to a serving bowl. 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 Newlywed Entertaining (Weldon Owen, 2016)