Middle Eastern Barley, Lentil, & Rice Casserole |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I saw this in the 8 Week Cholesterol Cure and thought it sounded good, but was skeptical of it passing the 'husband and kid test.' To my amazement, they loved it and left nary a scrap in the pot. A nice blend of sweet and savory. Ingredients:
1 tablespoon olive oil |
1 small onion, minced |
2 cloves garlic, finely chopped |
1 teaspoon ground cinnamon |
1 teaspoon sugar |
1/2 cup dried lentils |
1/2 cup pearl barley |
1/2 cup long-grain rice |
1/4 cup chopped dried apricot |
1/2 cup raisins (i used golden sultanas) |
1 1/2 teaspoons dried mint |
pepper |
Directions:
1. Heat oil in a medium-large saucepan (I used a 2Q pan and it was just right; I've also sauteed in water instead of oil).
2. Add onion and garlic; cook& stir 2 min.
3. Stir in cinnamon, sugar, and 4 c water.
4. Add lentils and barley.
5. Bring to boil on med heat; reduce heat to low.
6. Cover and simmer gently for 20 min.
7. Add rice, apricots, raisins, and mint; stir.
8. Simmer, covered, 20 more min or until all the ingredients are tender and have absorbed the liquid.
9. Season to taste with pepper.
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