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Mixed Grains Bowl with Scallions and Sautéed Radishes

Mixed Grains Bowl with Scallions and Sautéed Radishes


For the grains

  • Salt
  • 1/4 cup millet
  • 3/4 cup white basmati rice
  • 3/4 cup quinoa

For the vegetables


  1. Bring a medium pot of water to boil over high heat. Add 1 tablespoon salt and the millet. Set the timer for 7 minutes.
  2. Meanwhile, wash the rice in a few changes of water until it runs clear.
  3. When the timer pings, add the basmati rice and the quinoa and cook for 14 minutes. Drain in a fine metal sieve, then return the grains to the pot off the heat and cover for 5 to 10 minutes–this makes the grains fluffy and delicious.
  4. While the grains are cooking, make the vegetables.
  5. Heat about 1 tablespoon of oil in a pan over medium heat.
  6. Add the scallions and cook, stirring occasionally, for about 10 minutes, until they are wilted and sweet. Sprinkle with the Spice Blend.
  7. Transfer to a small bowl. Add a little more oil, raise the heat to medium-high, and add the radish greens. Cook about 5 minutes, until the greens are wilted. Sprinkle with salt and add the sliced radishes. Cook 2 more minutes, just til the radishes are cooked through. Take off the heat.
  8. Add 1 very heaping cup of grains to the bowl with the scallions. Toss together. Top with the radishes and their greens. Eat immediately, or pack for lunch and eat at room temperature.

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