Barley Rice Pilaf Recipe
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupEveryday
Ingredients
| Brown rice | 1 1/2 Cup (16 tbs), uncooked | |
| Barley | 1/2 Cup (16 tbs), uncooked | |
| Sesame seeds | 1/4 Cup (16 tbs) | |
| 3 cups water or soup stock | ||
| Green peppers | 1/2 Cup (16 tbs), chopped | |
| Oil | 1 Teaspoon | |
| Parsley bunch | 1/4 Small | |
| Thyme | 1/2 Teaspoon | |
| Rosemary | 1/2 Teaspoon, crushed | |
| Salt | 1/4 Teaspoon | |
| Tamari | 1 Tablespoon | |
Directions
MAKING
1. In a large stock pot or heavy bottomed saucepan, combine the rice, barley and sesame seeds and dry roast for 5 minutes, sautéing continuously till well toasted.
2. When the grains are toasted, pour in the water or stock and bring to a boil.
3. Reduce the heat to low, cover the pot and simmer the grains for almost 1 hour until soft.
4. When little water remains in the pot, add the peppers, oil, spices and tamari.
5. Continue simmering for a 5 more minutes until the flavors are absorbed.
FINALIZING
6. Take the pot off the heat and cover the pot with a tight lid. Allow the grains to continue cooking in the steam.
SERVING
7. Dish out into a serving dish or casserole dish with a cover.
8. Serve hot along with lentils or curry.
1. In a large stock pot or heavy bottomed saucepan, combine the rice, barley and sesame seeds and dry roast for 5 minutes, sautéing continuously till well toasted.
2. When the grains are toasted, pour in the water or stock and bring to a boil.
3. Reduce the heat to low, cover the pot and simmer the grains for almost 1 hour until soft.
4. When little water remains in the pot, add the peppers, oil, spices and tamari.
5. Continue simmering for a 5 more minutes until the flavors are absorbed.
FINALIZING
6. Take the pot off the heat and cover the pot with a tight lid. Allow the grains to continue cooking in the steam.
SERVING
7. Dish out into a serving dish or casserole dish with a cover.
8. Serve hot along with lentils or curry.
Chef
