Fall pilaf from Grains for Every Season: Rethinking Our Way with Grains (page 62) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Garlic-chile crunch; Spicy creamy green sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe appears in a fold-out section opposite page 62.

  • et12 on September 21, 2024

    We really liked this dish. Cooked it as suggested with the spicy creamy green sauce. Had a mixture of basmati and wild rice and it cooked perfectly in forty minutes. I was a bit confused by the instructions as to when to add in the squash, but it all turned out fine. The sauce is an excellent addition.

  • patioweather on January 16, 2022

    With pre-cut squash from the grocery store, this was very easy. I had a brown rice/wild rice mix, and there's no world in which either of those is going to cook in 20 or 40 minutes (per the respective instructions for brown and wild rice.) I put it in for about 50 and it was still a bit crunchy. Since this is more of a set of suggestions than a full recipe, I suggest using your judgement on when the grains are done.

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