Middle Eastern Barley, Lentil, & Rice Casserole

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.

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 1  tablespoon olive oil
• 1  small onion, minced
• 2  cloves garlic, finely chopped
• 1  teaspoon ground cinnamon
• 1  teaspoon sugar
• 1⁄2 cup dried lentils
• 1⁄2 cup pearl barley
• 1⁄2 cup long-grain rice
• 1⁄4 cup  chopped  dried apricot
• 1⁄2 cup raisins (I used golden sultanas)
• 1 1⁄2 teaspoons dried mint
•  pepper

Directions

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.