Middle Eastern Barley, Lentil, & Rice Casserole

Total Time
Prep 10 mins
Cook 45 mins

I saw this in the "8 Week Cholesterol Cure" and thought it sounded good, but was skeptical of it passing the 'husband and kid test.' To my amazement, they loved it and left nary a scrap in the pot. A nice blend of sweet and savory.

Ingredients Nutrition


  1. Heat oil in a medium-large saucepan (I used a 2Q pan and it was just right; I've also sauteed in water instead of oil).
  2. Add onion and garlic; cook& stir 2 min.
  3. Stir in cinnamon, sugar, and 4 c water.
  4. Add lentils and barley.
  5. Bring to boil on med heat; reduce heat to low.
  6. Cover and simmer gently for 20 min.
  7. Add rice, apricots, raisins, and mint; stir.
  8. Simmer, covered, 20 more min or until all the ingredients are tender and have absorbed the liquid.
  9. Season to taste with pepper.
Most Helpful

I made this per the recipe except I added salt. I don't think it is like anything I have eaten before. It is like a savoury sweet and sour porridge with some texture. The family had a mixed response to it. The kids refused to eat it but the adults enjoyed it. I felt it might have made a good side dish to a middle eastern meat or chicken dish. I also wondered if it would have been tastier made with vegetable stock.

Chef @Oz September 15, 2006

Very nice recipe even though I was out of sultanas and just put in more apricots. Even better for lunch today when cold with a little macadamia and flaxseed oil.

Missy Wombat January 16, 2005

I made this in my rice cooker, which made it very easy ~ I just cooked the onion and garlic right in the cooker, then added the other ingredients. I needed to reset it, but no problem. I used brown rice, so added the rice at the same time as the barley and lentils. I thought it was delicious, the apricots added a nice sweet tang, and I had some Iranian sultanas that were perfect in this. My one quibble is that it needed a little salt, but that is easily remedied.

Jenny Sanders May 26, 2004