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Homemade Multigrain Pilaf with Quinoa, Millet, and Teff photo

Multigrain Pilaf with Quinoa, Millet, and Teff

This Multigrain Pilaf is a nutrient-packed delight! A perfect blend of quinoa, millet, and teff creates a flavorful dish that’s both satisfying and versatile.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Healthy, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Grains:
  • 1 cup Quinoa rinsed
  • 1 cup Millet rinsed
  • 1 cup Teff
Liquids:
  • 4 cups Vegetable broth or water
  • 2 tablespoons Olive oil
Vegetables:
  • 1 medium Onion diced
  • 3 cloves Garlic minced
  • 1 medium Carrot diced
  • 2 stalks Celery diced
  • 1 medium Bell pepper diced
  • 2 cups Spinach chopped
Seasoning:
  • Salt to taste
  • Black pepper to taste
  • Fresh herbs such as parsley or cilantro, for garnish

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife and cutting board
  • Measuring Cups
  • Strainer

Method
 

Instructions:
  1. Step 1: Rinse the Grains. Begin by rinsing the quinoa and millet under cold water for a few minutes. This step is crucial as it removes the saponins from quinoa, which can impart a bitter flavor.
  2. Step 2: Sauté the Aromatics. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, carrot, celery, and bell pepper, cooking for an additional 3-4 minutes until the vegetables are tender.
  3. Step 3: Toast the Grains. Add the rinsed quinoa and millet to the pot, stirring well. Toast the grains for about 2 minutes, allowing them to absorb the flavors of the sautéed vegetables.
  4. Step 4: Add Teff and Broth. Stir in the teff and pour in the vegetable broth. Season with salt and black pepper to taste. Bring the mixture to a boil.
  5. Step 5: Simmer. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until all the liquid is absorbed and the grains are tender.
  6. Step 6: Add Greens. Remove the pot from heat and stir in the chopped spinach (or any leafy green of your choice). Let it sit for an additional 5 minutes, allowing the greens to wilt.
  7. Step 7: Fluff and Serve. Fluff the pilaf with a fork, garnish with fresh herbs, and serve warm. Enjoy your Multigrain Pilaf with Quinoa, Millet, and Teff as a nutritious side or a standalone dish!

Notes

  • Rinse quinoa and millet thoroughly to remove bitterness.
  • Customize with seasonal vegetables for added flavor.
  • Store leftovers in an airtight container for up to 5 days.