Super Grain Pilaf, Case Western Reserve University

6 1/2 cups

For Case Western Reserve University in Cleveland, Bon Appétit Management Co. constantly does recipe revamps, as part of its healthy cooking initiative and “stealth” nutrition.

“We could just put out traditional rice pilaf, but by taking out the white rice and adding super grains such as brown rice, barley and quinoa instead, the dish becomes more flavorful and healthier,” notes Chef Robbie Washington. “Most of the students are more apt to try it because it’s something different, but all of the vegetarians like it and it is on the menu quite often.”


2 tbsp. oil
1 large onion, diced
1 garlic clove, minced
1 large red pepper, diced
½ cup chopped parsley
1 cup brown rice
1 cup barley
1 cup red quinoa
6 cups vegetable stock
1 tbsp. basil
1 tbsp. oregano
Salt and pepper to taste


1. Heat oil in large sauce pan, add onions and garlic and sauté until translucent. Add peppers and parsley.

2. Stir in brown rice, barley and quinoa and sauté until lightly brown. Add vegetable stock, basil and oregano.

3. Bing to boil, reduce heat and simmer uncovered for 25 minutes. Season with salt and pepper to taste. 

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