Barley and Red Lentil Pilaf |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This recipe is taken from a 2001 edition of Good Taste Ingredients:
1 tablespoon brown mustard seeds |
2 tablespoons olive oil |
2 brown onions, finely diced |
2 garlic cloves, crushed |
1 tablespoon ground coriander |
2 teaspoons ground turmeric |
1 1/2 cups pearl barley |
6 cups stock |
3/4 cup red lentil, washed |
1 1/2 cups frozen peas |
500 g cauliflower, cut into florets |
3/4 cup coriander, finely chopped |
salt and pepper |
Directions:
1. Heat oil in large pot and add mustard seeds.
2. Cook 60 seconds or till they start to pop.
3. Add onions and garlic - cook till soft.
4. Stir in ground coriander and turmeric - cook one minute more.
5. Add barley and stir till well coated.
6. Add stock, bring to the boil.
7. Simmer on low for 25 minutes, stir occassionally.
8. Add red lentils and simmer for another 20 minutes.
9. Add cauliflower and peas and cook about 10 minutes till vegetables are tender and nearly all liquid is absorbed.
10. Fluff the grains with a fork.
11. Stir through coriander and season to taste.
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