Here's the problem. I buy a bag of one grain or another for a recipe, and before I know it I have three or four bags of good for you grains languishing on the shelf in my pantry. Space is at a premium in there, so I have to find something to do with them besides just that original recipe. That's not too hard, since we currently live in a world obsessed with whole grains. Recipes are aplenty.
Finding really good recipes is the hitch. Most of the recipes I've come across focus far more on the healthiness than on the tastefulness. In other words, they're a little on the bland side. If I'm going to cook with whole grains, they better taste good.
The other day I was skimming through my Williams Sonoma Autumn cookbook and came across this recipe for Mixed Grain Pilaf with Cranberries and Pine Nuts. It sounded good, and as I was surrounded by bags of barley, farro, quinoa, and millet, it was definitely worth a try.
Recipe: Mixed-Grain Pilaf with Cranberries and Pine Nuts
(Adapted from Williams Sonoma Autumn, by Joanne Weir, 1997)
1 tablespoon canola oil
1/2 cup basmati rice
1/4 cup farro
1/4 cup pearl barley
1/4 cup quinoa
1/4 cup millet
1/2 cup dried cranberries
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups chicken stock
1 cup water
1/2 cup pine nuts, lightly toasted in a dry skillet
In a saucepan over medium heat, warm the oil. Add the rice, farro, barley, quinoa, and millet and stir until the grains are hot and coated with the oil, 1-2 minutes. Raise the heat to high and add the cranberries, salt, and pepper to taste, 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 serving dish and serve immediately.