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Sauté and Simmer Grains for Delicious Pilafs

Try wild rice, barley, or millet for full-flavored and delicately chewy dishes

by Amanda Cushman

fromFine Cooking
Issue 20

Sauté your favorite grain with a little onion in oil or butter, add stock, simmer, and then toss in ingredients for texture and flavor, and you’ve made a pilaf. For starters, you have an appealing, colorful side dish. Add meat, beans, or vegetables, and you’ll turn your pilaf into a main dish. The pilaf technique works well with many grains: rice is the traditional base, but barley, wild rice, and millet all work well. A sidebar offers suggestions on how to turn leftover pilaf into tomorrow night’s dinner. Recipes include: Wild Rice Pilaf with Dried Apricots & Pine Nuts; Barley & Wild Mushroom Pilaf; and Saffron-Scented Millet Pilaf with Roasted Peppers.

Photos: Philippe Houzé & Scott Phillips

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