Vegan:Middle Eastern Barley, Lentil, And Rice Casserole

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* Exported from MasterCook *

 

Middle Eastern Barley, Lentil, And Rice Casserole

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 onions

3 cloves garlic

2 tablespoons vegetable or olive oil

2 teaspoons sugar

1 tablespoon vinegar -- white wine or cider

1 teaspoon ground cumin

1/4 teaspoon ground cardamom

1/2 cup fresh mint leaves (or 1 teaspoon dried)

1/2 cup pearl barley

1/2 cup lentils

1/2 cup brown rice

3 cups water

Salt and freshly ground black pepper

1/2 cup currants or raisins

 

Chop the onions and mince the garlic.

 

Heat the oil in a medium-size saucepan over medium heat. Add the onion and sugar

and sauté for about 1 minute. Reduce the heat to low and simmer covered until

the onions are tender, about 5 minutes.

 

Add the vinegar, garlic, cumin, cardamom, and dried mint if you don't have

fresh; sauté just to release their aroma, about 30 seconds.

 

Add the barley, lentils, rice, and water. Season to taste with salt and pepper.

Bring the liquid to a boil over medium heat, then cover and simmer over low heat

until almost completely tender, about 30 minutes.

 

Meanwhile mince the fresh mint, if using.

 

Stir the currants into the grains and simmer until all the grains and lentils

are tender, about 10 minutes more. Adjust the seasoning and let the casserole

sit off the heat for 10 minutes. Fold in the fresh mint if using and serve hot.

 

 

 

 

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Per Serving (excluding unknown items): 290 Calories; 1g Fat (4.1% calories from

fat); 12g Protein; 59g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 14mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0