Mixed Grain Pilaf

by Juli
(Savannah GA, USA)

I make this when I have leftover cooked grains on hand. The reason for using the grains cold is then they absorb the broth better.

Ingredients

1/2 medium onion, chopped really fine
1 stalk celery, chopped really fine
1 carrot, grated really fine
1 clove garlic, minced
4 Tbsp. butter or olive oil
1 c. water
1/2 vegetarian imitation chicken bouillon
1 tsp. rosemary
1 c. cooked rice, cold
1 c. cooked quinoa, cold
1/2 c. cooked barley, cold
1-2 c. cooked lentils, cold
1/2-1 c. cooked white beans

Method

Melt butter in skillet. Add onion, celery, carrot, garlic, and rosemary. Saute until onion and celery are tender.

Simmer the water and bouillon cube together to combine. Add remaining ingredients to the vegetable skillet, then add broth.

Simmer until broth is absorbed and everything is heated through.

I usually serve this with lots of green vegetables or salad, and cut up fruit. I love it the next day in tortillas with fresh tomatoes.