Middle Eastern Barley, Lentil, & Rice Casserole

READY IN: 55mins
Recipe by winkki

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.

Top Review by Chef Oz

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.

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.

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