You can make a pilaf out of any cooked grain, not just rice. I love through the bulk bins of grains in the grocery store and picking up some. It does mean that a couple of months later I often have a bit of this and a bit of that, not enough to make a side by itself. Instead of buying more at that moment I collect the bits and make a wacky pilaf. This is one of my favorites that I made for Christmas.

Wacky Pilaf

1 minced onion
1 chopped carrot
2 cups quinoa
1/2 cup kasha (buckwheat groat)
1/2 cup wild rice
1 tbsp butter or olive oil
salt, pepper

Soak the quinoa for about 15 minutes in twice the amount of water (2 cups quinoa means 4 cups water). Swish the grain in the water a bit. This is to remove the grain's bitter, soapy tasting coating.

Boil the wild rice in a small saucepan until slightly underdone, about 20 minutes. Drain. Wild rice should be al dente chewy, not mushy.

Boil the kasha in a small saucepan until done, about 2-3 minutes. Kasha cooks very quickly - when done, drain, rinse with cold water to stop the cooking, drain again.

Drain the soaked, raw quinoa. Its a small grain, you will need a fine mesh colander.

Saute the onion and carrot in the butter or olive oil over medium heat until carrot is soft, about 10 minutes. Add the wet quinoa to the onion and carrot, stir to mix, cover pan with lid, then turn down the heat to low and allow to cook for 5 minutes. Stir after 5 minutes to prevent sticking.

Add kasha and wild rice to the pan, stir to coat. If necessary, add a bit more oil. Quinoa is done when it turns translucent. Salt and pepper to taste, serve warm.

This pilaf microwaves very well. 1 minute and its perfect.