Joelle's Yoga

Millett Quinoa Brown Rice Pillau


1 c. Millett
½ c. Quinoa
½ c. Short grain Brown Rice
1 large portabello mushroom
1 purple onion
2 tbsp Sesame Oil
1-2 tbsp Olive Oil
2 tbsp Butter
½ cup cleaned and chopped fresh cilantro
1/3 cup organic Thompson raisins
½ c. raw almonds
½ c. raw pumpkin seeds
½ c. raw sunflower seeds
Braggs or Soy sauce
¼ tsp salt

Combine grains in medium sized pot. Rinse with cool water and drain. Combine grains with 3 ¾ cups of water, 1 tbsp butter and ¼ tsp salt. Bring to a boil and reduce heat. Cook until water has been absorbed, approximately 15 minutes. Grain should be dry and well cooked. It’s better to add less water at the beginning and have the option of adding more if needed rather than overcooking grains. Note that brown rice takes longer than the other two. When grain is almost cooked, add raisins on top and allow them to steam.

While grain is cooking, prepare purple onion and portabello. Slice purple onion in paper thin wisps. Cut portabello into two inch wedges, more like slices than cubes. Fry onion in 1 tbsp sesame oil until it’s very soft and translucent then dowse with Braggs and set aside in a small pot or bowl, covered so it stays warm. Fry mushroom in 1 tbsp sesame oil until it’s well cooked, dowse with Braggs and set aside in a small pot or bowl, covered so it stays warm.

Place cooked grains in large serving bowl. Add 1-2 tbsp olive and stir gently, not too much otherwise grain becomes mushy. Add cooked onions, portabello and chopped coriander.

Nuts & Seeds:

Soak almonds for an hour then drain and let sit until completely dry (optional) The soaking removes excess heat and makes them easier to digest.
Chop almonds and place in dry frying pain on low to medium heat. A cast iron frying pan is preferable. Toast on low heat being attentive so they don’t burn. When almonds are almost brown, add seeds and toast until mixture is brown. Stir often. Dowse with Bragg and remove from heat. When you are ready to serve, cover grains with nuts and seeds and enjoy!


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