Multigrain Pilaf with Persian Spices
|
Multigrain Pilaf with Persian
Spices October, 2005 Serves 6 / Heady spices—cardamom, cinnamon, and mint—flavor this pistachio- and currant-studded pilaf. The combination of grains provides significant protein and cholesterol-lowering soluble fiber. 1/3 cup pearl barley 1/3 cup oat groats 2 1/4 cups water 1/2 teaspoon salt 1/4 cup quinoa, well rinsed 1 tablespoon olive oil 1 medium onion, chopped (about 1 cup) 1/2 teaspoon ground cardamom 1/4 teaspoon ground cinnamon 1/4 teaspoon black pepper 1 tablespoon honey 1/4 cup currants 1/3 cup roasted, unsalted pistachios, roughly chopped 3 tablespoons chopped fresh mint, plus reserved whole leaves for garnish 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. PER SERVING (1/2 cup): 201 cal, 28 fat cal, 7g fat, 1g sat fat, 0mg chol, 6g protein, 32g carb, 5g fiber, 201mg sodium |
advertisement
Want to use this article? Click here for options!
© 2009 Penton Media Inc.
Acceptable Use Policy
blog comments powered by Disqus
