Moroccan five-grain pilaf
Yield: 1 Servings
Ingredients:
- 1 tb Olive oil
- 1 lg Onion chopped
- 1 tb Finely-chopped ginger root
- 1 Clove garlic minced
- 2 ts Curry powder
- 1 ts Ground cumin
- 1/2 ts Cinnamon
- 1/2 ts Ground turmeric
- 4 1/2 c Vegetable stock or chicken -stock
- 1/2 c Long grain brown rice
- 1/2 c Wheat berries
- 1/2 c Pearl barley
- 1/2 c Quinoa
- 1/2 c Millet
- 1 ts Salt
- 2 Carrots cut in 1/2-inch -cubes
- 1 19-ounce can garbanzos -drained and rinsed
- 1 bn Spinach or Swiss chard -thinly sliced
- 1/4 c Slivered almonds or
Instructions:
-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
