Setton Farms

Great Recipes

Side Dish

Mixed Grain Pilaf with Dried Apricots and California Pistachios

By Chef Joanne Weir, San Francisco

Yields 6 servings

Ingredients

• 1 tablespoon canola or vegetable oil
• 1/4 cup amaranth
• 1/4 cup quinoa
• 3/4 cup Basmati rice
• 1/4 cup millet
• 1/2 cup dried apricots
• 3/4 teaspoons kosher salt, plus extra to taste
• Freshly ground pepper, to taste
• 2 cups chicken stock
• 1 cup water
• 3/4 cup California pistachios, lightly toasted

Directions

1. Heat oil in a saucepan over medium heat
2. Add amaranth, quinoa, rice and millet and stir 1 to 2 minutes until grains are coated and hot. Increase heat to high.
3. Add apricots, 3/4 teaspoon salt, pepper, stock, and water - bring to a boil.
4. Reduce heat to low and simmer covered for 25 minutes until grains are tender and liquid is absorbed.
5. Add California pistachios and fluff with a fork to mix. Season with salt and pepper to taste and serve hot.

Resource: California Pistachio Commission

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