| 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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