Barley and Red Lentil Pilaf

This recipe is taken from a 2001 edition of Good Taste

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 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

Directions

1. Heat oil in large pot and add mustard seeds.
2. Cook 60 seconds or till they start to pop.
3. Add onions and garlic - cook till soft.
4. Stir in ground coriander and turmeric - cook one minute more.
5. Add barley and stir till well coated.
6. Add stock, bring to the boil.
7. Simmer on low for 25 minutes, stir occassionally.
8. Add red lentils and simmer for another 20 minutes.
9. Add cauliflower and peas and cook about 10 minutes till vegetables are tender and nearly all liquid is absorbed.
10. Fluff the grains with a fork.
11. Stir through coriander and season to taste.