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Smoky flavors absolutely incredible here!|Grains perfectly seasoned and fluffy!|Better than restaurant version honestly!|Kids actually asked for seconds!|Meal prep perfection right here!|Spice level is just right!|Goes amazing with grilled chicken!|Simple ingredients create restaurant magic!
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Featured
Grains Recipe
Learn how to make Nando's famous grains recipe at home! This quick and easy recipe delivers authentic Portuguese flavors. How to cook restaurant-quality spiced grains with simple ingredients. Perfect side dish recipe ready in minutes.
Prep
10 mins
Cook
15 mins
Serve
4
Kcal
320
<ul class="ingredients-main-list"><li class="ingredients-single-item">200g long-grain basmati rice</li><li class="ingredients-single-item">100g pearl barley</li><li class="ingredients-single-item">50g wild rice</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 red bell pepper, diced</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">1 tsp smoked paprika</li><li class="ingredients-single-item">1/2 tsp ground coriander</li><li class="ingredients-single-item">1/4 tsp cayenne pepper (or chili powder)</li><li class="ingredients-single-item">600ml vegetable stock</li><li class="ingredients-single-item">400ml water</li><li class="ingredients-single-item">1 bay leaf</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1/2 tsp black pepper</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">30g butter</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Start by rinsing the basmati rice under cold running water until the water runs clear, about 2-3 minutes. Do the same with the pearl barley and wild rice in separate bowls. This removes excess starch and prevents the grains from becoming too sticky. Drain thoroughly and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Heat the olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until it becomes translucent and starts to soften. The onion should be golden but not browned.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Add the minced garlic and diced red bell pepper to the pan. Cook for another 2-3 minutes, stirring frequently, until the pepper begins to soften and the garlic becomes fragrant. Be careful not to let the garlic burn as it will turn bitter.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Sprinkle in the ground cumin, smoked paprika, ground coriander, and cayenne pepper. Stir constantly for about 30 seconds until the spices become aromatic and coat the vegetables evenly. This toasting process releases the essential oils in the spices.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Add the pearl barley first, as it takes the longest to cook. Stir it into the spice mixture for about 1 minute, allowing it to absorb the flavours. Then add the wild rice and mix for another 30 seconds before finally adding the basmati rice. Stir everything together for 1-2 minutes until the grains are well coated with the spice mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Pour in the vegetable stock and water gradually, stirring gently to prevent sticking. Add the bay leaf, salt, and black pepper. Bring the mixture to a rolling boil over high heat, which should take about 3-4 minutes. Once boiling, immediately reduce the heat to low.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Cover the pan with a tight-fitting lid and simmer on low heat for 35-40 minutes. Do not lift the lid during this time as it will release steam and affect the cooking process. The grains should absorb most of the liquid and become tender but still have a slight bite to them.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> After the cooking time, remove the pan from heat but keep it covered. Let it stand for 10 minutes to allow the grains to finish steaming and absorb any remaining liquid. This resting period is crucial for perfectly cooked grains.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Remove the bay leaf and discard it. Add the butter and gently fluff the grains with a fork, working from the edges toward the center. The butter will add richness and help separate the grains. Stir in the fresh parsley and lemon juice, which will brighten the flavours and add a fresh finish.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately as a side dish alongside grilled chicken, vegetables, or your favourite protein. The grains can be kept warm in the covered pan for up to 30 minutes before serving.</li></ol>
FAQ for
Grains Recipe
What ingredients are used in Spiced Multi-Grain Rice Pilaf from [Restaurant Name]? You can find this data here: [Airtable Input]
The pilaf contains basmati rice, pearl barley, wild rice, olive oil, onion, garlic, red bell pepper, cumin, smoked paprika, coriander, cayenne pepper, vegetable stock, bay leaf, parsley, lemon juice, and butter.
How to cook Spiced Multi-Grain Rice Pilaf from [Restaurant Name] at home? You can find this data here: [Airtable Input]
Learn how to cook Spiced Multi-Grain Rice Pilaf from [Restaurant Name] by rinsing the grains, sautéing aromatics with spices, adding grains and stock, then simmering covered for 35-40 minutes before resting and fluffing with butter and herbs.
What's the best way to prevent rice pilaf from becoming sticky?
Rinse all grains thoroughly under cold water until the water runs clear to remove excess starch. Use the absorption method with proper liquid ratios and avoid lifting the lid during cooking to maintain steam.
How long does pearl barley take to cook in a mixed grain pilaf?
Pearl barley typically takes 35-45 minutes to cook properly. Add it first in mixed grain recipes as it requires the longest cooking time compared to rice varieties, ensuring all grains finish cooking together.
Can you substitute the grains in a multi-grain pilaf recipe?
Yes, you can substitute with quinoa, bulgur wheat, or brown rice. Adjust cooking times accordingly as different grains have varying absorption rates and cooking requirements for optimal texture.
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.