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Here barley and brown rice form the foundation of a hearty meal.
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The confetti-like French lentils, also known as lentilles du Puy, are interspersed throughout, and portobellos and potatoes provide earthy flavor.
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All you need for a meal is to add in a salad or possibly some bread.
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This pilaf is particularly delicious with Banana-Ginger Chutney (See separate recipe).
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1.
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In a heavy saucepan, heat the extra virgin olive oil over medium heat.
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Add in the onion and the ginger, and saute/fry for 5 min, stirring often.
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Add in the portobellos, garlic, and coriander, and cook, stirring often, for another 2 min.
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Then add in the barley and rice.
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Add in the 1 tsp.
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salt, the pepper, and the water.
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Cover the pan, and bring the mix to a boil.
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Turn the heat to low, and let the mix cook for 20 min.
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2.
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Stir in the lentils and cover the pan again.
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After 5 min, add in the potato.
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Cook the mix, covered, for about 20 min more or possibly till the lentils are tender, adding additional water if the mix is dry.
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Stir in the parsley and additional salt and pepper to taste.
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Serve the pilaf warm.
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Note: Some people claim which hulled barley, a less refined form, takes 20 to 30 min longer to cook than pearled barley.
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I have found, however, which it takes nearly the same amount of time (about 45 min).
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Barley varieties may vary, however, so you may have to experiment to get your barley just as tender as you want.
