Ancient Grain & Vegetable Pilaf
with Feta Cheese & Balsamic Vinegar-Roasted Vegetable Stock Reduction
Quinoa, millet, amaranth, barley, short-grain brown rice and wheat berries are cooked separately until just tender and combined with quickly blanched vegetables for a dish that is bright in fresh vegetable flavor, whole-grain texture and nutrient richness.
Yields approx 6 servings
Ingredients:
2 c. Vegetable Broth
1/2 c. Balsamic Vinegar
1 c. Tomato Juice
2 Tb. Butter, unsalted, or Olive Oil
1 Shallot, minced
2 c. Vegetables, assorted, such as carrots, parsnips, peas, peppers, cauliflower, etc., cut into bite-sized pieces, blanched separately until crisp tender
1/4 c. Quinoa, cooked in water until just tender, drained, rinsed and cooled
1/4 c. Millet, cooked in water until just tender, drained, rinsed and cooled
1/4 c. Amaranth, cooked in water until just tender, drained, rinsed and cooled
1/4 c. Pearled Barley, cooked in water until just tender, drained, rinsed and cooled
1/4 c. Short-Grain Brown Rice, cooked in water until just tender, drained, rinsed and cooled
1/4 c. Wheat Berries, cooked in water until just tender, drained, rinsed and cooled
1 c. Vegetable or Chicken Broth, simmering
1/2 c. Tomatoes, ripe, diced
1/4 c. Basil, Parsley, Chives or Chervil, or combination of, chopped
1/3 c. Feta Cheese, crumbled
1 c. Baby Spinach
Directions:
Start with the sauce by simply reducing the broth, vinegar and tomato juice down to approximately 1 cup. Keep warm or warm just before serving.
In a large saute pan, sweat the shallots in butter until tender and translucent. Add the vegetables and warm through, seasoning with a touch of salt and pepper. Add the grains and toss well. Add the stock and cook, tossing well, until fully heated through. Add the tomato dice and fresh herbs, followed by the cheese and spinach leaves at the last minute. Season to taste as needed with salt and pepper.
Presentation:
Spoon into the center of warm serving bowls. Spoon the hot sauce around the pilaf and serve.
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