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Barley and red lentil pilaf
Barley and red lentil pilaf
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Kid-friendly veggie barley and lentil pilaf that even picky eaters will enjoy.
Ingredients:
  • 20.00 ml brown mustard seeds
  • 36.40 gm olive oil
  • 2 brown onions, halved, thinly sliced
  • 4 garlic cloves, crushed
  • 30.00 ml ground coriander
  • 2 tsp ground turmeric
  • 335g (1 1/2 cups) pearl barley
  • 1.75L (7 cups) vegetable liquid stock
  • 175g (3/4 cup) red split lentils, washed
  • 500g cauliflower, cut into florets
  • 230g (1 1/2 cups) frozen peas
  • 187.50 ml finely chopped fresh coriander
  • Salt & freshly ground black pepper
Instructions:
  • In a large saucepan over medium heat, warm oil. Add mustard seeds and cook until they start popping, about 30 seconds. Introduce onions and garlic, cook for 3-4 minutes until onions soften, stirring occasionally. Sprinkle in coriander and turmeric, cook for 1 minute until fragrant.
  • Coat the pearl barley in the pan, then pour in the stock. Bring to a boil over high heat, then reduce to low. Cover and cook for 25 minutes, stirring occasionally.
  • Add the red lentils to the pot, cover, bring to a boil over high heat, then simmer on low for 15 minutes.
  • Combine the cauliflower and peas in the pan and cook covered, stirring occasionally, for 5 minutes until vegetables are tender and most liquid is absorbed. Gently mix in fresh coriander with a fork and fluff the grains. Season with salt and pepper to taste.

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