Side Pannel
Moroccan Five-Grain Pilaf
Moroccan Five-Grain Pilaf
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Side Dishes
Ingredients List
- 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
- -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
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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