Multigrain Pilaf with Persian Spices
Servings
6people
Servings
6people
Ingredients
  • 1/3cup pearl barley
  • 1/3cup oat groats
  • 2 1/4cups water
  • 1/2teaspoon salt
  • 1/4cup quinoa, well rinsed
  • 1tablespoon olive oil
  • 1medium onion, choppedabout 1 cup
  • 1/4teaspoon ground cinnamon
  • 1/2teaspoon ground cardamom
  • 1/4teaspoon black pepper
  • 1tablespoon honey
  • 1/4cup currants
  • 1/3cup roasted and unsalted pistachios, roughly chopped
  • 3tablespoons chopped fresh mintplus reserved whole leaves for garnish
Instructions
  1. Combine barley and groats in a small strainer; rinse well. Transfer to a 4-quart saucepan. Add water and salt, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
  2. Add quinoa to pot. Cook 15 minutes longer, or until grains are tender and water is completely absorbed. Transfer to a large, shallow bowl and allow to cool slightly.
  3. In a nonstick saucepan, heat oil over medium-low heat. Add onion and sauté, stirring occasionally, for 5 minutes, or until translucent. Add cardamom, cinnamon, and pepper; cook, stirring constantly, 1 minute longer.
  4. Add onion-spice mixture and honey to grains, stirring thoroughly to combine. Stir in currants, pistachios, and chopped mint. Garnish with whole mint leaves, and serve warm or at room temperature.
Recipe Notes
Nutrition Facts
Multigrain Pilaf with Persian Spices
Amount Per Serving
Calories 201
* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition Facts Per Serving (1/2 cup):
Calories: 201 calories
% fat calories: 28
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Protein: 6g
Carbohydrate: 32g
Fiber: 5g
Sodium: 201mg

 

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