Moroccan Five-grain Pilaf Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
1 large: Onion, chopped
1 tbsp: Finely-chopped ginger root,
1 Clove: garlic, minced
2 tsp: Curry powder,
1 tsp: Ground cumin,
1/2 tsp: Cinnamon,
1/2 tsp: Ground turmeric,
4 1/2 cup: Vegetable stock or chicken stock,
1/2 cup: Long grain brown rice,
1/2 cup: Wheat berries,
1/2 cup: Pearl barley,
1/2 cup: Quinoa,
1/2 cup: Millet,
1 tsp: 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
1/4 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
Source from luhu.jp
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
Source from luhu.jp