Post 147: Israeli Enginuity, taking a post barrier to parking and changing it into an umbrella support :Toasted Grain Pilaf

Israeli Ingenuity

The camera isn’t crooked. The street, Rechove Shatz is ona hill. The engineers have placed the tiles perpendicular to the direction of the hill. This helps to prevent slipping on ice. Yes Israelis are ingenious: taking a post barrier to parking and changing it into an umbrella support.




Toasted Grain Pilaf


Traditionally a Middle Eastern pilaf is made with white rice, but here we use a healthful grain, toasting it first to bring out its flavor, and mixing in aromatic vegetables to create a delicious, more nutritious dish.


2 cups millet, quinoa, amaranth, barley or a combination
1/8 teaspoon curry powder (optional)
4 cups chicken stock or vegetable stock (more, as needed)

1/2 cup boiling purified water
1/2 cup shredded zucchini
1/2 cup shredded yellow summer squash

1/4 cup chopped scallions or green onions
Salt to taste


Toast the millet (or other grains) in a large saucepan set over low heat, stirring it constantly until it turns a light brown color, less than 1 minute. Stir in the curry powder until it is blended in. Remove from heat and let cool for 5 minutes. Add the chicken or vegetable stock and bring to a boil. Reduce heat, cover, and simmer with reflector underneath. Check after 20 minutes. If the stock has boiled away, add a little more. Cook until the millet has absorbed all the liquid, about 25 minutes in all. Can be baked in the oven at 200C. I add additional nuts and dried fruits.



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