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Complete Protein Pilaf

I went to a lecture last year by Joann Seal.  Based on a book she’d read, Eat Right for Your Type by Peter D’Adamo, she created her own combinations of beans and grains suitable for each blood type.   Each combination is a complete protein, and all from plants.  I loved the idea of having something in my food storage that could be used in an emergency that would cover a lot of nutritional bases at once.  We eat meat, but beans and grains are a lot simpler to store. I created my own mix, mostly from what was lingering in my cupboard (does anyone else have a cupboard full of those health food store bulk baggies?).  I didn’t worry too much about blood type (one thing at a time!), but here’s what’s in our new favorite side dish.

  • Brown rice
  • Quinoa
  • Millet
  • Chia seeds
  • Barley
  • Oat groats
  • Lentils (green, red and brown)
  • Adzuki beans
  • Wild rice
  • Amaranth
  • Buckwheat

I already had most of it in my cupboards, the the proportions aren’t exactly as Joann recommends, but I’m pretty sure it’s an art, not a science thing (unless you’re going for a specific blood-type blend. That’s kind of science-y).  I cook it with coconut oil or butter and plenty of salt and have been making it instead of rice.  Sometimes for a milder taste I combine a scoop of the mix with a scoop of brown rice.  I figure that way we’re getting more out of a regular old, sort of boring side dish. I feel great having a side dish that’s a complete protein and offers a whole range of nutrients.  The kids love it, and it’s great watching them gobble it up.  Once it’s all mixed up, it’s just as easy as making rice.  What would you put in yours?

  Leave a Reply

  • You might want to remove the “gluten free” tag from this recipe — barley contains gluten. Other than that it’s a good recipe!

    Sara April 28, 2013 AT 5:45 pm
  • Similar to above question but…
    How do you cook this mixture? Your mention of coconut oil & salt implies to me you toast it first but based on the ingredients it sounds like you’d need to add liquid. In what proportion do you do this, how long do you cook it?

    Kari Bh. January 28, 2013 AT 10:31 am
  • I’m wondering how they all cook together since they vary in size? Are some mushy and overcooked, while others are undercooked? Other than that question, I love the idea. Easy, inexpensive and more tasty than just plain rice.

    Sandi in MN January 20, 2013 AT 12:59 pm

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