Prep 15 mins
Cook 1 hr
This recipe is taken from a 2001 edition of Good Taste
- 1 tablespoon brown mustard seeds
- 2 tablespoons olive oil
- 2 brown onions, finely diced
- 2 garlic cloves, crushed
- 1 tablespoon ground coriander
- 2 teaspoons ground turmeric
- 1 1⁄2 cups pearl barley
- 6 cups stock
- 3⁄4 cup red lentil, washed
- 1 1⁄2 cups frozen peas
- 500 g cauliflower, cut into florets
- 3⁄4 cup coriander, finely chopped
- salt and pepper
- Heat oil in large pot and add mustard seeds.
- Cook 60 seconds or till they start to pop.
- Add onions and garlic - cook till soft.
- Stir in ground coriander and turmeric - cook one minute more.
- Add barley and stir till well coated.
- Add stock, bring to the boil.
- Simmer on low for 25 minutes, stir occassionally.
- Add red lentils and simmer for another 20 minutes.
- Add cauliflower and peas and cook about 10 minutes till vegetables are tender and nearly all liquid is absorbed.
- Fluff the grains with a fork.
- Stir through coriander and season to taste.
A very good and easy side dish that could easily be the main dish. The flavors and texture are very pleasing. Made for ZWT 7.
Awesome recipe! One thing that I would like to point out is that fresh coriander is typically a reference to cilantro. This being the case, I used cilantro for the last ingredient. The type of stock was not specified - so I used low sodium chicken stock. Very healthy recipe that makes much more than 6 servings! I'd estimate getting 8-10 heaping bowls out of this. The fragrance is outstanding - goes great with a side of cornbread! Thanks!
Absolutely wonderful! I cut the recipe down to half and made it for myself and DD, and DD being a very picky eater said 'it's nice'! DH doesn't care less for lentils but did have a taste and said it was alright, but I am not counting him in. Added in chicken stock, didn't have any brown onions so used a regular white one instead. I thought I had a bag of mixed veggies with cauliflowers but it had everything else but that. So I added in carrots and corn in place of cauliflowers. I had to add in a bit more stock since the barley took a bit longer to cook and I am not sure what the texture should be like, but what I ended up was somewhat like a creamy risotto (a bit lumpy) but doesn't matter since it tasted great! Thank you, Katew, for sharing this wonderful recipe, definitely will be making it again! Made for PAC Spring '08.