Name: Multigrain Pilaf
Prep time: 15 min
Cook time: 50 min
Ingredients: 1 tablespoon 15 ml coconut oil, melted; ½ cup 80 g red onion, chopped; 4 cloves garlic (grated); 1 tablespoon 6 g garam masala; ½ teaspoon caraway seeds; ½ teaspoon ground coriander; ½ teaspoon ground ginger; ¼ teaspoon cayenne pepper; 1 teaspoon coarse sea salt; ½ cup 53 g raisins (optional); ½ cup 70 g brown lentils, uncooked, rinsed; ½ cup 90 g pearl barley, uncooked, rinsed; ½ cup 80 g long grain brown rice, uncooked, rinsed; ½ cup 80 g wild rice, uncooked, rinsed; 3 cups 705 ml vegetable or tomato juice; 3 cups 705 ml water or vegetable broth; ½ cup 84 g quinoa, uncooked, rinsed; 1 can 15 ounces / 425 g black beans, drained and rinsed; 1 can 15 ounces / 425 g kidney beans, drained and rinsed; Handful of chili roasted peanuts (for serving)

In a large saucepan, heat the coconut oil over medium heat.
Add the red onion, garlic, garam masala, caraway seeds, coriander, ginger, and cayenne.
Cook for 2 minutes until fragrant.
Stir in the salt, raisins (if using), lentils, barley, and rices.
Cook for 2 minutes.
Add the vegetable or tomato juice and water.
Bring to a boil, then reduce heat to medium-low.
Cover and cook for 35 minutes, stirring twice.
Add the quinoa and beans.
Cover and cook for another 15 minutes, until the quinoa is fully cooked with visible “tails.
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If excess liquid remains, remove the lid and let simmer until reduced.
If grains aren’t tender, add extra water or broth and continue cooking.
Serve hot, garnished with chili roasted peanuts.

Multigrain Pilaf

Equipment

Ingredients

Instructions

Notes / Tips / Wine Advice:

Nutritional Information

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