Ancient Grain Pilaf
Try this Ancient Grain Pilaf made with herbs and mushrooms.
This recipe is used in Ivy Stark’s Chimichurri Steak and Grilled California Avocado Ancient Grain Bowl recipe.
Recipe created by Ivy Stark of Dos Caminos for the California Avocado Commission.
*Pilaf can be prepared up to one day in advance of serving. Cool to store in the fridge and reheat to serve.
- 1 Tablespoon unsalted butter
- 1 Tablespoon vegetable oil
- 1 clove garlic, minced
- 1 small onion, finely chopped
- 4 cremini mushrooms, sliced thin
- 1 Cup pearl barley
- 1/2 Cup wheat berries
- 1/4 Cup millet
- 1/2 Cup wild rice, rinsed
- 3 Cups chicken stock
- 2 Tablespoons chopped fresh herbs (any mixture of parsley, thyme, oregano, chives, etc. per your preference)
- Extra virgin olive oil, to taste
- Salt, to taste
- Pepper, to taste
Preheat oven to 350 degrees F.
In a large ovenproof pot with a tightfitting lid, melt butter over low heat. Add oil, garlic, and onion.
Cook until onions are softened and translucent, 5 to 10 minutes. Raise heat to medium high and add mushrooms. Cook until soft, about 5 minutes.
Add grains and stir well, coating them with oil. Cook, stirring often, for about 10 to 15 minutes. Stir in stock and bring to a boil. Cover pot and put in oven.
Bake for 30 minutes.
Remove lid and cook a little longer if grains need to be softer. Fold in chopped herbs.
Drizzle with extra virgin olive oil. Season with salt and pepper, and serve hot.*