Multigrain Pilaf with Persian Spices
Cheryl Sternman Rule | Delicious Living- Serves: 6 people
- Calories per serving: 201
Heady spices — cardamom, cinnamon, and mint — flavor this pistachio- and currant-studded pilaf. The combination of grains provides significant protein and cholesterol-lowering soluble fiber.
Directions
- Combine barley and groats in a small strainer; rinse well. Transfer to a 4-quart saucepan. Add water and salt, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- Add quinoa to pot. Cook 15 minutes longer, or until grains are tender and water is completely absorbed. Transfer to a large, shallow bowl and allow to cool slightly.
- In a nonstick saucepan, heat oil over medium-low heat. Add onion and sauté, stirring occasionally, for 5 minutes, or until translucent. Add cardamom, cinnamon, and pepper; cook, stirring constantly, 1 minute longer.
- Add onion-spice mixture and honey to grains, stirring thoroughly to combine. Stir in currants, pistachios, and chopped mint. Garnish with whole mint leaves, and serve warm or at room temperature.
| Nutrition Facts Per Serving (1/2 cup): |
| Calories: 201 calories |
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| % fat calories: 28 |
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| Fat: 7g |
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| Saturated Fat: 1g |
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| Cholesterol: 0mg |
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| Protein: 6g |
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| Carbohydrate: 32g |
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| Fiber: 5g |
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| Sodium: 201mg |
