Moroccan five-grain pilaf
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | large | Onion, chopped |
| 1 | tablespoon | Finely-chopped ginger root |
| 1 | Clove garlic, minced | |
| 2 | teaspoons | Curry powder |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Ground turmeric |
| 4½ | cup | Vegetable stock or chicken stock |
| ½ | cup | Long grain brown rice |
| ½ | cup | Wheat berries |
| ½ | cup | Pearl barley |
| ½ | cup | Quinoa |
| ½ | cup | Millet |
| 1 | teaspoon | Salt |
| 2 | Carrots, cut in 1/2-inch cubes | |
| 1 | 19-ounce can garbanzos, drained and rinsed | |
| 1 | bunch | Spinach or Swiss chard, thinly sliced |
| ¼ | cup | Slivered almonds or pinenuts, toasted (optional) |
Directions
Heat oil in a large saucepan over medium heat. Stir in the onion, ginger and garlic; cook, stirring, about 4 minutes or until softened.
Add curry powder, cumin, cinnamon and turmeric; cook one minute. Stir in the stock, rice, wheat berries, barley and salt. Bring to a boil, reduce heat and simmer, covered, for 30 minutes. Place quinoa in sieve; rinse well under running water. Add to saucepan with millet and carrots. Cover; simmer about 20 minutes or until liquid is almost absorbed.
Place garbanzos and spinach (or Swiss chard) on top of grains in saucepan, without stirring. Replace cover; cook about 5 minutes longer or until spinach is just wilted and liquid is absorbed. Toss with a fork; transfer to a large bowl or platter. Sprinkle with nuts.
Makes 6 to 8 servings.
paul royko Toronto, Canada