Middle Eastern Barley, Lentil, and Rice Casserole from Monday-to-Friday Cookbook by Michele Urvater
This is a mouthwatering spicy mix of grains and lentils, so flattering to any number of other tastes that it’s well worth the effort to make this in double batches to freeze in small portions for...
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Cooking tools:
- Baking dish
- Oven
- Saucepan
- Airtight container
- Freezer
Ingredients
- 3 cloves garlic
- 2 onions
- ½ cup brown rice, long or short grain
- 3 cups water
- Salt
- freshly ground black pepper
- ½ cup fresh mint leaves or 1 teaspoon dried
- ½ cup pearl barley
- ½ cup lentils
- 1 tablespoon vinegar, white wine or cider
- 1 teaspoon ground cumin
- ¼ teaspoon ground cardamom
- 2 tablespoons vegetable or olive oil
- 2 teaspoons sugar
- ½ cup currants or raisins
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