| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Vegetarian |
Side dishes, Vegetarian |
1 |
Servings |
INGREDIENTS
| 1 |
T |
Olive oil |
| 1 |
|
Onion, chopped |
| 1 |
T |
Finely-chopped ginger root |
| 1 |
|
Clove garlic, minced |
| 2 |
t |
Curry powder |
| 1 |
t |
Ground cumin |
| 1/2 |
t |
Cinnamon |
| 1/2 |
t |
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 |
t |
Salt |
| 2 |
|
Carrots, cut in 1/2-inch |
|
|
cubes |
| 1 |
|
19-ounce can garbanzos |
|
|
drained and rinsed |
| 1 |
|
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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