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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! *

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