In a large skillet place 1 tablespoon of olive oil in the pan and gently brown the barley, oats and rice, making sure to coat all with oil. Then pour in 3 1/2 cups water, tamari soy sauce, hot pepper sauce, and bring to boil. Turn down to simmer, add mixed middle eastern spices, salt, cover, and let cook for 40 minutes or until grains are the correct tenderness for your tastes. (I like them a bit chewy.) Fluff grains occasionally.
While the grains are cooking, cut the onions and garlic and saute till translucent in a pan with remaining olive oil. Add lentils and mixed Italian herbs, mix, and remove from heat.
When the grains are done to perfection, add the onion & garlic mixture along with the chopped fresh spinach. Mix, add more spices to taste, and serve.
I typically accompany this meal with fresh vegetables.
The dish is also great as a morning savory cereal, and I serve a soft boiled egg or two atop a bowl to get the day started. If you don't overcook the grains, leaving them al dente', they will survive well in the refrigerator for a week.
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|Serving Size: 1 Serving (1160g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 108 (8%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 0mg||0 %|
|Sodium 2667mg||92 %|
|Potassium 2884.5mg||76 %|
|Total Carbohydrate 288.4g||85 %|
|Dietary Fiber 47g||188 %|
|Sugars, other 241.4g|
|Protein 55.4g||79 %|
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Calories per serving: 1418
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