| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Vegetarian | Side dishes, Vegetarian | 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 pinenuts, toasted (optional) |
INSTRUCTIONS
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 Posted to MM-Recipes Digest V4 #085 by "Kim" <kreese@paradise.net> on Mar 25, 1997
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