Tired of bland, boring rice? Say hello to this one-pot wonder that's more than just a side dish; it's a full-blown culinary journey. This pilaf is so packed with a magnificent medley of grains, lentils, and aromatic spices that you'll feel like a kitchen wizard. It's the kind of dish that makes you feel warm and fuzzy inside, perfect for a cozy night in. Who needs a boring dinner when you can have a flavorful adventure in a bowl?
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.
Notes / Tips / Wine Advice:
Serving Tip:
This pilaf is a star on its own, but to give it a standing ovation, serve it with some brightly colored, pan-fried bell peppers. The extra crunch and sweetness will be a welcome surprise!
Wine Advice:
Pairing wine with a dish this flavorful is like trying to find the perfect sidekick for a superhero—it needs to enhance, not overpower. For a crisp, clean finish, a Sauvignon Blanc swoops in to save the day, with its zesty notes cutting through the aromatic spices like a champion. If you prefer a red, a light Pinot Noir is your best bet. It's got the body and subtle berry notes to be a great teammate for the earthy lentils and spices without getting into a flavor fight.