Name: Multigrain Pilaf with Beans and Spices
Prep time: 55 min
Ingredients: 1 tablespoon 15 ml melted coconut oil; ½ cup 80 g chopped red onion; 1 can 15 ounces, or 425 g black beans, drained and rinsed; 1 can 15 ounces, or 425 g kidney beans, drained and rinsed; 3 cups 705 ml vegetable or tomato juice; 3 cups 705 ml water or vegetable broth; ½ cup 70 g uncooked brown lentils, rinsed; ½ cup 80 g uncooked long grain brown rice, rinsed; ½ cup 80 g uncooked wild rice, rinsed; ½ cup 84 g uncooked quinoa, rinsed; ½ cup 90 g uncooked pearl barley, rinsed; 1 tablespoon 6 g garam masala, store-bought or homemade; ½ teaspoon caraway seeds; ½ teaspoon ground coriander; ½ teaspoon ground ginger; ¼ teaspoon cayenne pepper; 1 teaspoon coarse sea salt; 1 cup 53 g raisins (optional); 4 cloves garlic (grated); Handful of Chili Roasted Peanuts (for serving)

In a large-size saucepan, heat the coconut oil over medium heat.
Add the chopped 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 an additional 2 minutes.
Add the vegetable or tomato juice, water, and bring to a boil.
Lower the heat to medium-low, cover with a lid, and cook for 35 minutes, stirring twice during the cooking time.
Add the quinoa and beans, cover again, and let cook for another 15 minutes.
Once the quinoa is cooked (look for the “tail”), remove the lid and let simmer longer if needed to reduce any remaining liquid.
If the grains are not tender and the liquid is absorbed, add extra water or broth and continue cooking until fully tender.
Serve topped with chili roasted peanuts.

Multigrain Pilaf with Beans and Spices

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Ingredients

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