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Moroccan Five-Grain Pilaf

grains, main dish, moroccan

1 tablespoon olive oil
1 large onion, chopped
1 tablespoon finely-chopped ginger root
1 clove garlic, minced
2 teaspoon curry powder
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon ground turmeric
4 1/2 cup vegetable stock or chicken
1 stock
1/2 cup long grain brown rice
1/2 cup wheat berries
1/2 cup pearl barley
1/2 cup quinoa
1/2 cup millet
1 teaspoon salt
2 carrots, cut in 1/2-inch
1 cubes
19 oz can garbanzos, drained and
1 rinsed
1 bunch spinach or swiss chard,
1 thinly sliced
1/4 cup slivered almonds or pinenuts
1 toasted (optional)

Heat oil in a large saucepan over medium heat. Stir in the onion, ginger and garlic; cook, stirring, about 4 minutes or until softened. Add curry powder, cumin, cinnamon and turmeric; cook one minute. Stir in the stock, rice, wheat berries, barley and salt. Bring to a boil, reduce heat and simmer, covered, for 30 minutes. Place quinoa in sieve; rinse well under running water. Add to saucepan with millet and carrots. Cover; simmer about 20 minutes or until liquid is almost absorbed. Place garbanzos and spinach (or Swiss chard) on top of grains in saucepan, without stirring. Replace cover; cook about 5 minutes longer or until spinach is just wilted and liquid is absorbed. Toss with a fork; transfer to a large bowl or platter. Sprinkle with nuts. Makes 6 to 8 servings. paul royko Toronto, Canada http://www.magic.ca/~royko/olddog1.phpl

Yield: 1 servings

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