SERVES 4 TO 6 · VEGETARIAN, VEGAN ADAPTABLE, DF ADAPTABLE
Everyone needs a good, basic, starchy side dish that is a step above just plain steamed rice. This pilaf is that for me and a staple in my repertoire. It goes with everything, is simple to put together, and tastes a little fancy. This is not a true pilaf because it is cooked in water rather than broth and you won’t find the cooked onion that’s often in a pilaf. But no matter, it’s still an upgrade from basic grains. I use my favorite combination of herbs in the recipe, but other herbs that are lovely here are cilantro, mint, and chervil. Use what you’ve got or adapt this to whatever else you are serving.
⅓ cup millet, rinsed
⅓ cup farro, rinsed
⅓ cup semipearled barley, rinsed
1 tablespoon unrefined cold-pressed extra-virgin olive oil
1 tablespoon unsalted butter (not vegan/DF), or use all olive oil
2 large garlic cloves, crushed with the flat side of a knife
¾ teaspoon sea salt
⅓ cup mixed fresh tender herbs, finely chopped (I like equal parts chives, parsley, and dill)
1. In a medium-size saucepan, bring 3 cups of water to a boil. Add the grains, oil, butter, garlic, and salt. Once the water comes back to a boil, cover, lower the heat to low and cook until the grains are tender and the water has been absorbed, about 30 minutes.
2. Remove the saucepan from the heat and leave covered for 10 minutes.
3. Fluff the grains with a fork and stir in the herbs. Serve.
TIP: Leftovers can be turned into Not-Fried Rice (here).