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Toasted Grain Pilaf

Ingredients
  Quinoa/Millet -2 cups / amaranth 2 cups / mixed 2 cups 2 Cup (32 tbs)
  Chicken stock/4 cups vegetable stock 4 Cup (64 tbs) (Or More As Required)
  Sun-dried tomatoes 1⁄4 Cup (4 tbs) (Dried In Package, Not Oil)
  Boiling purified water 1⁄2 Cup (8 tbs)
  Zucchini 1⁄2 Cup (8 tbs), shredded
  Yellow summer squash 1⁄2 Cup (8 tbs), shredded
  Red bell pepper 1⁄4 Cup (4 tbs), minced
  Scallions/1/4 cup green onions, chopped 1⁄4 Cup (4 tbs), chopped
  Salt To Taste
  Curry powder 1⁄8 Teaspoon
Directions

MAKING
1. In a large saucepan placed in low heat, add the grains and stirring constantly, toss for just 1 minute or until they turn light brown.
2. Blend in curry powder, stir, take off from heat and allow to cool for 5 minutes.
3. Add the stock to the mixture and bring it to boil.
4. Add more stock, if required and cook for 5 more minutes or until the millet has absorbed the liquid completely.
5. Soak dried tomatoes in boiling water for 15 minutes, drain and reserve the liquid, and chop the tomatoes.
6. In a small skillet on low heat, mix chopped tomatoes with zucchini, squash, red pepper, scallions, and reserved liquid. Cook until the liquid has almost been absorbed.
7. Add to cooked grain and toss to mix everything. Adjust salt, if required

SERVING
9. Using a fork, fluff Toasted Grain Pilaf and serve with Tomato Ketchup.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Zucchini
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
6

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