Wild Rice, Barley, Lentil & Mushroom Pilaf

From The Lazy Gourmet: Magnificent Meals Made Easy

Printable Recipe

Prep time: 5 minutes

Cooking time: 45-55 minutes

 

Serves 4-6

Ingredients:

½ cup brown or mixed brown and wild rices

½ cup pearl barley

½ cup dried lentils

3 ½ cups chicken or vegetable broth

2 tsp Dijon mustard

1-2 tbsp soy sauce

1oz/ 28g dried wild mushrooms

1 tbsp fresh thyme leaves plus some for garnish

Directions:

1. Soak mushrooms in enough boiling water to cover for 5 minutes.  

2. Combine all the ingredients (use the mushroom water added to the broth to measure 3 ½ cups) in a large saucepan and stir to incorporate the mustard evenly.  Bring to a boil over high heat.  Reduce to low, cover and simmer for 45-55 minutes or until all the liquid has been absorbed.

Mushroom Quinoa Risotto

From Food & Drink, Summer 2011 


Prep time: 15 minutes 
Cooking time: 20 minutes 
Serves 4-6 

Printable Recipe


Ingredients: 
 ½ cup dried mushrooms (I used mixed, but porcini is what F&D used) 
2 cups vegetable broth or water, heated 
1 cup quinoa (F&D used ½ cup red & ½ cup white), rinsed well 
2 tbsp olive oil ½ cup onion, coarsely chopped 
8oz/250g fresh mushrooms, (coarsely chopped, quartered or thickly sliced – I used cremini, but shitake, and any other of your fave works too) 
3 large cloves garlic, finely chopped 
2-3 tbsp balsamic vinegar 
2-3 tbsp fresh mint, chopped 


  Directions: 
1. In a small bowl soak the dried mushrooms for 15 minutes in hot broth/water. Use a slotted spoon to remove mushrooms but transfer the broth to a medium pot. 


2. Bring broth (might need topping up with water to reach 2 cups needed) to a boil, sprinkle with rinsed quinoa (rinse well to eliminate any bitterness), lower heat and cover. Simmer for 15 minutes or until almost tender. Drain quinoa, but reserve any liquid to add later. 


3. Heat oil in a large skillet over medium heat. Add the onions and sauté until soft (2-3 minutes). Add the mushrooms (fresh and rehydrated dried) and sauté until mushrooms are browned and juicy (you might want to add a little more oil or butter) (another 3-4 minutes). Add the garlic and cook for 30 seconds or until fragrant. Do not let the garlic brown or it will taste bitter.


 4. Add the balsamic vinegar, allow to come to a boil (just a minute or so) and stir in the quinoa. If it seems too dry, add the reserved broth. Fluff, taste and add the chopped mint before serving.

Chicken & Chickpea Pilaf

Chicken & Chickpea Pilaf
From Everyday Easy: One Pot

Printable Recipe

Prep time: 20 minutes
Cooking time: 35 minutes
Serves 4

Ingredients:
Pinch of saffron threads
2 tbsp vegetable oil
3 boneless, skinless chicken breasts or 6 thighs, cut into small pieces
Kosher salt and freshly ground black pepper
2 tsp ground coriander
1 tsp ground cumin
1 onion, thinly sliced
1 red pepper, seeded and chopped
2 large garlic cloves, peeled & crushed
1 ¼ cups long grain rice
2 ½ cups hot chicken stock
2 bay le3aves
1 can (15oz/420g) chickpeas, rinsed and drained
1/3 cup raisins (Ruth’s note: the book called for golden raisins, but all I had was Thomas – worked fine)
½ cup slivered or sliced almonds, toasted
3 tbsp Italian/flat leaf parsley, chopped

Directions:
1. Crumble saffron threads into a small bowl, add 2 tbsp boiling water and set aside for at least 10 minutes.

2. Meanwhile, heat 1 tbsp of the oil in a large saucepan (I used my Dutch oven) over medium heat. Season the chicken with salt and pepper and sprinkle with coriander and cumin. Toss to coat and cook the chicken in batches, if necessary, stirring frequently for 3-4 minutes. The chicken should be mostly cooked through. Transfer to a plate. Add the remaining oil to the pot and heat. Add the onion, red pepper and garlic and cook for another 5 minutes, or until the onions are translucent and the vegetables are soft, stirring often.

3. Stir in the rice, return the chicken and any juices to the pot and stir in the hot stock, saffron and its liquid, plus the bay leaves. Bring to a boil over high heat. Reduce heat to low and cover. Simmer for 15 minutes. Add the drained chickpeas and raisins. Stir and cook for an additional 5 minutes or until the rice is tender. Remove from heat and let stand, covered for 5 minutes.

4. Transfer to a warm platter and serve hot, sprinkled with almonds and parsley.