Recipe - Moroccan Five-Grain Pilaf

1 tablespoon Olive oil
1 lg Onion, chopped
1 tablespoon Finelychopped ginger root
1 Clove garlic, minced
2 teaspoon Curry powder
1 teaspoon Ground cumin
One half teaspoon Cinnamon
One half teaspoon Ground turmeric
4 One half cup Vegetable stock or chicken
stock
One half cup Long grain brown rice
One half cup Wheat berries
One half cup Pearl barley
One half cup Quinoa
One half cup Millet
1 teaspoon Salt
2 Carrots, cut in 1/2inch
cubes
1 19ounce can garbanzos,
drained and rinsed
1 bn Spinach or Swiss chard,
thinly cut or sliced up
One fourth cup Slivered almonds or
pinenuts, toasted
(optional)

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 MMRecipes Digest V4 #085 by "Kim" kreese@paradise.net on Mar
25, 1997