Email to Chrispy      

Recipe Categories: Chrispy's HOME PAGEAbout-My-Site Another-places-to-go APPETIZERS Beef BEVERAGES BREAD BREAKFAST Cakes CAKESandPIES Carb-s CASSEROLES Chili Chinese ChristmasHoliday Condimnets COOKIES CookingTips CROCKPOT Custards DESSERTS Dips Drinks EGGS FISHandSEAFOOD FreeFoods FRUIT HelpforNewbies Helpful-Hints Improtant-info-for-Program MEATS Muffins OatmealRecipes PASTA PIZZA Pork POULTRY Rabbit RICE SALADandDRESSING Salads Salsas SAUCES Smoothies SNACKS SOUPSandSTEWS Spices Squash Stuffing Substitution-s ThanksgivingRecipes Turkey VEGETABLES

Toasted Grain Pilaf




Source of Recipe


Recipe By: The Healthy Kitchen


List of Ingredients




2 cups millet or quinoa
1/8 teaspoon curry powder (optional)
4 cups chicken or vegetable stock (more as needed)
1/4 cup sun dried tomatoes (dried in a package not oil)
1/2 cup boiling purified water
1/2 cup shredded zucchini
1/2 cup shredded yellow summer squash
1/4 cup minced red bell pepper
1/4 cup chopped scallions or green onions
(salt to taste

Recipe



Toast the millet or other grains in a large saucepan set over low heat, stirring it constantly until it turns a light brown color, less than one minute. Stir int he curry powder until it is blended in. Remove from heat and let cool for 5 minutes. Add the chicken or vegetable stock and bring to a boil. Reduce heat, cover and simmer. Check after 20 minutes. If the stock has boiled away, add a ltitle more. Cook until the millet has absorbed all the liquid, about 25 minutes in all.
Meanwhile, soak the dried tomatoes in the boiling water for 15 minutes. Drain them in a colander set over a bowl to reserve the liquid, ten chop them. Mix the tomatoes, reserved liquid, zucchini, yellow squash, red pepper and scallions together in a small skillet set over low heat, and cook until most of the liquid is absorbed. Pour into the cooked grain and toss until everything is completely mxed together. Taste and season as desired. Fluff with a fork and serve.