Moroccan five-grain pilaf

Yield: 1 Servings

Measure Ingredient
1 tablespoon Olive oil
1 large Onion, chopped
1 tablespoon Finely-chopped ginger root
1 \N 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 \N Carrots, cut in 1/2-inch cubes
1 \N 19-ounce can garbanzos, drained and rinsed
1 bunch Spinach or Swiss chard, thinly sliced
¼ cup Slivered almonds or pinenuts, toasted (optional)

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

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