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Simple Jalapeño Garlic Chicken & 6-Grain Pilaf

One of the tricks to having whole grain in your diet is to cook a large batch of the whole grain ahead of time and then use it in several dishes. This recipe is one that is super simple if you have the grain already cooked and stored in your fridge or freezer.

We use Triticale, Red Wheat, White Wheat, Barley, Oat Groats, Rye, or Triticale interchangeably in this recipe. 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! All we know is that it is sure to be a hit at your dinner party.

6 Grain Red Bean Pilaf

1 1/2 cup 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


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

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

Grilled Garlic Jalapeño Chicken


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


  • 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 you are ready to eat, bake in a covered cast iron dish for 20-25 minutes until 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.