BCL - Baked Grains Pilaf The Best Recipes

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Baked Grains Pilaf

"Delicious facet dish for any meal!"

Ingredients :

1 tablespoon vegetable oil
1 onion, chopped
3 stalks celery, chopped
half of cup chopped bell pepper
half of cup corn kernels
3/4 cup millet
3/four cup quinoa
1 teaspoon salt
3 cups low-sodium bird inventory

Instructions :

Prep : 15M	Cook : 8M	Ready in : 55M

Preheat oven to 350 levels F (one hundred seventy five tiers C).
Heat oil in a skillet over medium warmness; cook dinner and stir onion, celery, bell pepper, and corn inside the hot oil till softened, about 10 minutes.
Mix onion aggregate, millet, quinoa, and salt together in an 8x8-inch casserole dish; pour in bird stock. Cover dish with aluminum foil.
Bake within the preheated oven till grains are smooth and have absorbed all the liquid, approximately 30 minutes.

Notes :

Rinse grains before cooking for consistency. Use veggie stock for vegetarian alternative. Or use specific 'meat' based stock to fit your meal.
Reynolds® Aluminum foil may be used to hold meals moist, prepare dinner it evenly, and make smooth-up less difficult.

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