Triple Grain, Spinach and Mushroom Pilaf – The Vegan Chef

Valentine’s Day is just around the corner and I’m sure some of my friends are searching for the perfect meal to prepare for that special someone. This recipe contains onions and garlic, so it’s probably best if you keep it for your human companions. Why give a box of expensive chocolates when you can make this delicious dish? Nothing says “I love you” like a pawmazing, cruelty-free meal!

6 cups vegetable broth, divided
1 cup pearl barley, rinsed and drained
3/4 cup millet, rinsed and drained
3/4 cup quinoa, rinsed and drained
1 Tsp salt
1 1/2 cups green onions, thinly sliced
1 cup onion diced
2 Tbsp olive oil
12oz baby bella mushrooms, washed well, halved and sliced
1 1/2 Tbsp minced garlic
2 Tbsp sesame seeds
2 Tbsp toasted sesame seed oil
6 cups spinach, triple washed, de-stemmed and roughly chopped
1/3 cup freshly chopped thyme
2 Tbsp tamari
1/2 Tsp freshly ground black pepper
1/8 Tsp cayenne pepper

In a saucepan, place 3 cups vegetable stock and pearl barley and bring to a boil.
Reduce heat to low, cover and simmer for 45-50 minutes or until barley is tender.
Remove from heat, drain excess water and set aside.

Meanwhile, in another saucepan, place remaining vegetable stock, millet, quinoa and salt and bring to boil.
Reduce to low, cover, and simmer for 15 minutes or until grains are tender and moist, or liquid has been absorbed.
Drain off any excess water, leave grains in saucepan covered and let sit for 5 minutes to allow grains to steam.
In large non-stick skillet, saute green onions and onion in olive oil for 5 minutes to so

In large pot, cook pasta in salted boiling water until al dente.
Drain, rinse with cold water and drain well again.
Transfer cooked pasta to large bowl, add vegetables and toss well to combine.
In small bowl, place all of dressing ingredients and whisk well to combine.
Pour dressing over top of pasta mixture and gently toss together.
Cover and chill in refrigerator for 1 hour or more to allow for flavors to blend.
Toss gently again before serving.

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