Have you ever watched a toddler try to eat whole grains? Or better put, cleaned 90% of those grains from the floor? This is, essentially, how I came to this component. I typically toss my son’s grains with a bit of sauce to make them stick together but I wanted a mixture that was the perfect amount clump, with or without sauce. This multigrain pilaf has quickly become a favorite in our house. It uses three quick cooking gluten-free grains and the end result is a wonder pilaf perfect for grain bowls, salads, and curries. Teff has creamy properties but when used in smaller proportions, helps other grains stick together.
A note about sourcing these grains: If you’ve followed the news in the past years, you know that grains like quinoa and teff are important sources of nutrition for the countries that grow these grains. As these grains become more popular, the price is going up and causing these staple grains to become unaffordable for those who rely on them. Because of this, I like to try and source grains grown in the United States. I like this teff or this brown teff, this quinoa , and this millet. Read more and see the recipe.
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