Ingredients
-
1
-
1
-
2
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1/4
-
1/2
-
1 1/2
-
-
-
-
Directions
Middle Eastern Barley, Lentil, & Rice Casserole, I saw this in the 8 Week Cholesterol Cure and thought it sounded good, but was skeptical of it passing the ‘husband and kid test ‘ To my amazement, they loved it and left nary a scrap in the pot A nice blend of sweet and savory , I made this per the recipe except I added salt I don’t think it is like anything I have eaten before It is like a savoury sweet and sour porridge with some texture The family had a mixed response to it The kids refused to eat it but the adults enjoyed it I felt it might have made a good side dish to a middle eastern meat or chicken dish I also wondered if it would have been tastier made with vegetable stock , Very nice recipe even though I was out of sultanas and just put in more apricots Even better for lunch today when cold with a little macadamia and flaxseed oil
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Steps
|
1
Done
|
Heat Oil in a Medium-Large Saucepan (used a 2q Pan and It Was Just Right; I've Also Sauteed in Water Instead of Oil). |
|
2
Done
|
Add Onion and Garlic; Cook& Stir 2 Min. |
|
3
Done
|
Stir in Cinnamon, Sugar, and 4 C Water. |
|
4
Done
|
Add Lentils and Barley. |
|
5
Done
|
Bring to Boil on Med Heat; Reduce Heat to Low. |
|
6
Done
|
Cover and Simmer Gently For 20 Min. |
|
7
Done
|
Add Rice, Apricots, Raisins, and Mint; Stir. |
|
8
Done
|
Simmer, Covered, 20 More Min or Until All the Ingredients Are Tender and Have Absorbed the Liquid. |
|
9
Done
|
Season to Taste With Pepper. |
