God bless Martha Stewart. She can trade whatever she wants whenever she wants, but by George, her recipes work great! We used a number of her appetizer recipes for this event and they were a snap to pre-prep. This was the only main course dish that we cooked start to finish at the reception venue though. Mainly we wanted the smell of frying onions and garlic to permeate the air... And yes, it worked. In ten minutes, we had a substantial volume of people wandering back to the kitchen to ask what was coming in the next course.
Above, Eric's two-fisted action, as we simultaneously cook batches on the stovetop and in our electric fryer.
Mixed Grain Pilaf
3 Tbsp extra virgin olive oil
2 Tbsp unsalted butter
2 cloves garlic, minced
1 large onion, finely chopped
4 cups sliced white mushrooms (about ¾ lb)
¾ cup cremini mushrooms, sliced (about 2 oz.)
2 cups pearl barley
1 cup soft winter wheatberries
1/2 cup millet
1 cup wild rice, rinsed
7 cups heated vegetable stock
Salt and freshly ground pepper
In a large ovenproof pot with a tight-fitting lid, melt butter over low heat. Add oil, garlic, and onion. Cook until softened and translucent, 5 to 10 minutes. Raise heat to medium high, and add mushrooms. Cook until soft, about 5 minutes.
Heat oven to 350°.
Add grains, and stir well, coating them with oil. Cook stirring often, for about 10 to 15 minutes. Stir in stock, and bring to a boil. Cover pot, and put in oven. Bake for 30 to 40 minutes (check after 30 minutes; remove lid and cook a little longer if grains need to be softer).
Season with salt and pepper, and serve immediately.
Place the pilaf mixture in a buttered, ovenproof casserole. Cover, and refrigerate until ready to serve. When ready to serve, bring the pilaf to room temperature, about 20 minutes. Heat the oven to 350 degrees. Cut a piece of parchment paper to fit the top of the casserole, and butter it. Place the parchment on the pilaf, butter-side down. Place in the oven until heated through, about 30 minutes.
From Martha Stewart’s Living, Nov, 2006
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