Ingrédients pour Barley And Red Lentil Pilaf
- 1 tsp brown mustard seeds
- 1 tbsp olive oil
- 1 medium brown onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 cup pearl barley
- 3 cups vegetable stock (or water)
- 1 cup red lentils
- 1/2 cup frozen peas
- 1 cup cauliflower florets
- 1 tbsp fresh coriander, chopped
- salt and pepper, to taste
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Comment préparer Barley And Red Lentil Pilaf
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 teaspoon of mustard seeds.
- Cook for 60 seconds, or until the mustard seeds begin to pop.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced. Cook until softened, about 5 minutes.
- Stir in 1 teaspoon ground coriander and 1/2 teaspoon turmeric. Cook for 1 minute more.
- Add 1 cup of barley and stir until well coated with the spices.
- Pour in 3 cups of vegetable stock (or water). Bring to a boil.
- Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally.
- Add 1 cup red lentils. Stir well and continue to simmer for another 20 minutes, or until lentils are tender.
- Add 1 cup of cauliflower florets and 1/2 cup of frozen peas. Cook for about 10 minutes, or until the vegetables are tender and most of the liquid is absorbed.
- Fluff the pilaf with a fork to separate the grains.
- Stir in 1 tablespoon chopped fresh coriander (cilantro) and season with salt and pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
195g
Fat
12g
Carbs
60g
