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Volume II
February 27, 2004

Pilaf Place

Desiri Wightman, RD

Instr. Vegetables Grain* Liquid*
Choose one or a combo: Onions, garlic, mushrooms, peppers, shredded carrots, celery, apples, zest, etc. Amaranth, barley, buckwheat, millet, quinoa, rye berries, steel-cut oats, wheat berries Water, chicken broth, beef stock, tomato juice cocktail, fruit juice
What to do: Sauté vegetables of choice lightly in oil until tender. Add the grains and stir until toasted and coated with oil. Season with salt as desired. Add the liquid, bring to a boil, stir, cover, and reduce heat to low. Cook until water is absorbed and grain is tender. Fluff with a fork.

*Use grain/liquid proportions from the Grain Cooking Chart.

         * DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *

Super Grains
Know Your Grains
Grain Cooking Chart
The most expensive meat on the planet earth
LIVE VOTE: White Bread or Wheat Bread?
HomeCook'n Cover Page

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