Millet, Quinoa, and Burdock Pilaf (B)

April 28, 2006 at 1:35 pm (B_minus (2.5 stars), Grains, Rebecca Wood)

This recipe is from Rebecca Wood’s cookbook The Splendid Grain. It doesn’t have the best nutritional stats in the world, but the stats certainly aren’t bad. I really enjoyed the dish when I first made it. I actually had a very hard time stopping with one serving. The instructions look a bit long but if you’re in the kitchen anyway this doesn’t actually take that much time or attention.

The wine adds sweetness, the millet provides a bit of a rough texture while the quinoa is softer, the sunflower seeds add a nutty flavor, and the burdock provides great depth of flavor. However, it was better eaten immediately. The flavors started to fade a bit over the next couple days.

1 plump burdock root, about 10 inches long (I used 2 cups chopped)
1.5 Tbs. olive oil
1/2 cup chopped shallots or onions
1 tsp. kosher salt (less if table salt)
fresh ground black pepper
2 cups unsalted vegetable or chicken stock (I used homemade vegetable broth)
1 cup dry white wine
1 cup millet, toasted
1/2 cup quinoa
1/4 cup sunflower seeds, toasted
2 Tbs. minced fresh tarragon

Heat the oil in a large saucepan (I used a 4qt pan) over medium heat. Meanwhile, wash and trim but do not peel the burdock and slice it into thin rounds. When the oil is hot, add the burdock and saute for 5 minutes or until it softens. Meanwhile, chop the shallots. Add the shallot and saute for about 5 more minutes, or until it is translucent. Meanwhile, toast the millet. Add the salt, pepper, stock, and wine and bring to a boil. Meanwhile, toast the sunflower seeds. Add the millet. Lower the heat, and simmer, covered, for 10 minutes. Add the quinoa. Simmer, covered, for 15 minutes, or until the liquid is absorbed. Let stand, covered, for 5 minutes. Add the sunflower seeds and tarragon and gently and gently mix, fluffing rather than compressing the grains. Serve hot or at room temperature.

Serves 4. I ate 1.5 servings and a green vegetable for a very satisfying meal.

Note: I found the tarragon flavor interesting, but not necessary to the dish. I would have liked it without it as well.

Amount Per Serving
Calories 225
Total Fat 6.6g
Saturated Fat 0.8g
Cholesterol 0mg
Sodium 297mg
Carbohydrate 32.1g
Dietary Fiber 3.7g
Sugars 1g
Protein 5.4g
Vitamin A 0% Vitamin C 2%
Calcium 3% Iron 13%

Rating: B

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