6 Grain Red Bean Pilaf with Grilled Garlic Jalapeño Chicken

 Healthy, whole-grain, budget-friendly meals are one of my specialties! This recipe uses Triticale, Red Wheat, White Wheat, Barley, Oat Groats, or Rye interchangeably. If you use all of the grains, it is very colorful and has a more significant nutrition range, but there's no wrong way to make this! I know it will surely be a hit at your dinner.

6 Grain Red Bean Pilaf

1 1/2 cups Whole hard red wheat, white wheat, oat groats, barley, rye, or triticale
3 cups Organic Red Beans, canned, drained
2 Tbsp. Montreal-style Steak Seasoning
3 Tbsp. Garlic, minced

Directions:

• Add 6 cups water to the grain in a 4-quart slow cooker on high for 1 ½ hours to cook the grain. Drain the grain well.
• It should make about 5 cups. After the grain is tender, add the remaining ingredients and cook for 30 minutes more on high.

You can use any combination of those whole unrolled grains or one grain by itself, as long as it equals 1 1/2 cups of uncooked grain. The cooked amount of grain will be 5 cups.

Grilled Garlic Jalapeño Chicken

Marinade:

4 Jalapeño, seeded and chopped fine
3 Tbsp. Garlic, minced
1/2 cup Olive or Avocado Oil
1/2 cup Lime Juice
2 tsp Sea salt
1 Tbsp. Black Pepper

8 Chicken and leg thighs

Directions:

• Combine the first six ingredients and whisk well.
• Retain 1/2 cup of the marinade for drizzling over the chicken after cooking. In a gallon-sized Ziploc bag, combine the chicken with the remaining marinade and place in the fridge overnight (up to 3 days).
• When ready to eat, bake in a covered cast iron dish for 20-25 minutes until the internal temperature is over 165 degrees.
• Finish cooking on a BBQ grill or a stove-top grill pan. Serve over the 6 Grain Red Bean Pilaf.

There you go! Make a delicious and healthy whole-grain meal today!

Always My Very Best,
Chef Tess