Making A GREAT WHOLE GRAIN PILAF..IDEAS INFO AND TIPS

Apricot-Bulgur Pilaf

I am often asked how to make this dish as everyone loves the ones I make and always say they can't seem to get it right.
Either the cooked grain is too wet or the veggies are over cooked.

here goes with some great tips I have learned over a lifetime of  cooking


Whatever grain you use it has to be fresh, here in LA the local temps have been in the high triple digits now for 4 days..so I have my grains in the fridge keeping safe.
Grains dry out and stale in very hot temperatures, so don't store yours in cabinets above a stove or oven and always mark with a date stamp the day they were purchased.
If your grain is stale ( it might not smell any different dried) it will take much longer to cook and might ruin the dish..stale grains ( any that give off a distinct odor) are best given to birds, any that are over dried, you have had them over a year in varying temps, and have no odor are good ground up for GF flours, or to thicken soups and sauces.
The FOOD SAFETY RULE with whole grains is the same as with fresh food..only buy what you can use in a month..unless you ARE feeding livestock..lol.


The great grains for Pilaf are:

Brown rice, red rice, wild rice anything except sticky rices, and some short grain.


Barley, without it's bran cover

Quinoa
 

Millet has very easy to digest proteins

Kamut and spelt can be used but the result is more like a fried rice as the grains stay separate form the other ingredients.

To cook any of these "grains" BASIC METHOD:
Wash them well in running water, until the water runs clear ( the trick here is to run it through a sieve, then wait another 10 mins and run it through again and more starch will come out).

In a very heavy bottomed sauce pan with tight fitting lid, heat some oil (usually grape seed oil and 1 tbsp per  2 cups washed grain).

When the oil is hot add the washed and drained grain, and stirring gently, saute in the oil for about 3 mins. DO not burn the grain.

After 3 mins cover the grain to 1/2inch above the surface with boiling water, tightly lid, bring to boil then turn down to low simmer..it should take 20-25 mins to cook.
Do not lift the lid to check at any point before ..or the steam will be  lost and cooking will falter.

remove from heat, wait 5 mins, remove lid then place the  cooked grain on a cookie sheet to steam-dry

if the grain is cooked but too wet..place the cookie sheet in a  pre heated 400f oven for 3-5 mins until the excess moisture has evaporated.
For pilafs it is important that the cooked grain is freshly cooked and dry. The best pilafs are not made with  leftover cooked grains.

oven dried turmeric-cumin scented, cooked bulgur wheat

Variations as you become adept at cooking the grains, you may add ground spices to the hot oil ( the spices HAVE to be added before adding the grains to release their oils and Kill of any harmful bacteria.yes they do contain bacteria).Do not be tempted to sprinkle cooked food with bought ground spices particularly imported, the flavor will be affected with raw ground spice, adversely.


You may also cook  finely chopped vegetables in the oil before adding the grain, (the pieces have to be small enough to cook in 25 mins with the grain)


making the  BASIC pilaf:

In a large heavy bottomed skillet:
in hot grape seed oil (grape seed oil &  pea nut oil do not break down at high temps) saute some finely chopped onion, saute without coloring for 2-3 mins, hen add crushed minced fresh garlic, chopped bell pepper, chopped celery,  &  saute for about 5 mins again not to color, just to cook, at this point you may add any spices ( turmeric, cumin, cardamom, bay, cinnamon &etc.).
remove to side of stove and add ( 1/2 cup per 2 cups cooked grains) wine, vegetable stock, fruit juice..your choice, and allow to cook on low simmer.
Add the cooked grain and cook for a further 5 - 10 mins until everything is heated through and the texture is similar to  a light risotto..it should not be thick, nor runny.
season with salt and pepper to taste and serve

variations:
you may add dried fruit..anything large should be cut small with kitchen scissors ( works better than a knife) apricots, prunes, peaches, apples &etc

raw or toasted nuts (if raw almonds soak overnight in clean water and drain before using)

you may add some  unsalted butter (1 tbsp max to 2 cups grain) when adding the stock or wine for a richer flavored dish

To make it more colorful, add blanched broccoli florets, defrosted and drained garden peas, in the final 3 mins of heating through.

This is a super dish by itself and can be used to accompany almost any vegan-Vegetarian dish..if Vegan do not use the butter.

You can make it your own by adding what every vegetables are available, in final cooking..also by adding whatever spices you like at the beginning.
I always add any fresh chopped herbs at the end as i am serving, to keep their flavors fresh and clean.


Enjoy and please DO make more use of glorious whole Grains

also note..Quinoa contains a toxin naturally to prevent it being eaten by birds, and it has to be soaked for 20 mins in fresh water before use, then rinse and drain as for the recipes above

Couscous can be used ( it is in fact a pasta ) and process in same way but do not rinse and drain at the beginning..put directly into the hot oil to coat.

Bulgur is cracked wheat and there are various sizes, for the smallest ( salad Bulgur) just soak in warm water and it will double in size, for large grounds, do not wash, but do continue as in basic recipe.

With buckwheat..normally toasted buckwheat is used, and process this as with the couscous, do not wash and drain beforehand.

With all these dishes it is IMPORTANT THAT THE COOKED GRAIN BE DRIED, before sauteing as this  way it absorbs more of the flavors.

I hope this has helped and that you all add more diverse dishes to your GOOD LIFE.