Can Seeds Other Than Quinoa Be Used for Pilaf?

Rice may be the first thing that comes to mind when you hear “pilaf,” but what happens in the pot is simple: a grain absorbs water, swells, and cooks while holding its shape. Any grain or seed that can do this can be used for pilaf. However, each absorbs water at a different rate, needs a different amount of time, and has a different tendency to fall apart. So when one grain replaces another, not only the ingredient but also the ratio and cooking time change. That is why substituting another grain into a rice recipe means rewriting the recipe. Always make the first test with a small amount and take notes.

Millet is the best suited to pilaf in this group. Its small, round grains are pale yellow; its flavor is mild and lets the accompanying ingredients stand out. When briefly toasted in oil, it yields a fluffy result with separate grains. If cooked without toasting, it softens and approaches a porridge-like texture; that is an option too, as long as you know to expect it. It cooks faster than rice. Millet is also used in soups and porridge, where its tendency to break down is not a problem.

Buckwheat has a distinct, earthy flavor that may not suit everyone. It cooks quickly and falls apart easily if overcooked, so stay by the pot. Toasted buckwheat holds its shape noticeably better and has a milder flavor. Do not stir it while it cooks; once it has absorbed the water, remove it from the heat and fluff it with a fork. Toasted buckwheat is generally sold as a separate product, and this information is printed on the package. Buckwheat’s distinctive flavor also influences which ingredients go well with it; it stands out in simple recipes.

Amaranth has the smallest grains, which makes it difficult to use for pilaf. It absorbs water quickly, the grains stick together, and the result often becomes porridge. Instead of making pilaf with amaranth alone, use it mixed with millet or rice; it adds a slight grainy texture. If using it alone, porridge or soup is a better choice. When making a mixture, add the grains to the pot in sequence according to their cooking times, not all at once.

There are also a few rules common to all 3. Rinse each thoroughly in a strainer before cooking and drain it. The package lists the water ratio and cooking time for each; these directions are more reliable than the proportions in a rice recipe. Make the first test with a small batch and record the result. Let all 3 rest after cooking: turn off the heat, keep the lid on, and let them sit. Store these grains dry in a sealed jar; if they absorb moisture, they clump and pick up odors. Check the production date when buying them; seeds that have been stored for a long time lose their aroma.