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Three-Grain Pilaf

Recipe information

  • Yield

    serves 8

Ingredients

2 tablespoons unsalted butter
1 small onion, finely chopped
1 1/2 cups jasmine rice, rinsed
1/2 cup red rice, rinsed
1 cup quinoa, rinsed
3/4 teaspoon coarse salt

Preparation

  1. Melt butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until onion is soft and pale gold, 8 to 10 minutes. Stir in 4 cups water, the grains, and salt. Raise heat to high; bring to a boil. Reduce heat to low, and stir. Cover, and cook until grains are tender, 20 to 25 minutes. Remove from heat, and let stand, covered, 10 minutes. Fluff with a fork, and serve.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsPilafOnionRoot VegetableVegetableJasmine RiceRiceRice & GrainsRed RiceQuinoaSideDinnerVegetarianGluten FreeNut FreeEasyQuickSimmerCookbooks
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