Pilaf can be used as a main dish or a side to any other recipe. I always use whole-grain or brown grains when it comes to fueling my body, I simply prefer the taste and it fills me up for longer.
FUN foodie fact: White rice was actually once brown rice! Yep, the hull and bran of the rice kernel is removed to make it white, why? So it cooks quickier and has a less nutty flavor. So brown rice only has the hull removed, leaving most of the nutrients intact. In fact after further processing, through polishing and removing more of the kernal to produce white rice, up to 90% of B6, 50% of iron, managanese, phosphorus and all dietary fibre are lost!! I don’t know about you, but I’ll take that extra 10-15 minutes it takes to cook brown rice, for a more flavoursome, healthier, nutrient rich rice dish. Yes please
I suggest quick cooking rice as most of us are time poor. But if you do have the time to prepare, than cook up a big batch of brown rice and some barley to leave it in the fridge for up to 2 days. Doing this makes it handy for quick salads at lunch and adding to staples for quickly prepared week night dinners.
1/3 cup quick cooking brown rice (ready in 10 minutes variety)
1/3 cup quick cooking barley
1/3 cup quinoa
2 cups water
1 cup salsa
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
Remember to add as many veggies as you can, think zucchini, carrots, fresh tomatoes, etc. Just chop really fine fry them in a pan for a few minutes to soften, then toss through rice pilaf.
- Rinse rice, barley and quinoa in a fine mesh strainer. Add all ingredients to a medium-sized saucepan and bring to a boil.
- Once boiling, cover with a lid, reduce heat to med-low and cook for 10 minutes until quinoa is tender. Remove from heat and let stand 5 minutes.
- Fluff with a fork before serving.
If using pre-cooked rice, just cook quinoa as package directs. Mix rice, barley and quinoa then heat through, add salsa, seasoning and desired vegetables.