Three Grain Pilaf

A simple pilaf made with whole oats, brown rice, and barley. Great for a dinner entree or for a savory breakfast treat. Includes spinach, onion, garlic, and herbs. It's categorized as a side dish, but for us it's the center of attention.

Category: Side Dish

Cuisine: American

Ready in 30 minutes
by Krios

Ingredients

3/4 cup barley

3/4 cup wild rice or brown rice

3.4 cup oat groats (raw oat kernels)

3 tablespoon tamari soy sauce use "lite" if you prefer low sodium

1/2 pound fresh spinach (1 bag) cleaned, trimmed, chopped

1 15 oz can lentils (or 1 cup cooked fresh lentils)

1 tablespoon hot pepper sauce to taste

1 tablespoon mixed Italian herbs oregano, thyme, basil, black pepper, fennel seed

1 each onion chopped

4 cloves garlic chopped

2 tablespoons olive oil (or butter)

3 1/2 cups water

1/2 tablespoon salt to taste

1 teaspoon Black pepper to taste

1/2 tablespoon mixed middle eastern spices ground cumin, ground coriander, black pepper, pepper flakes, cloves


Directions

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.

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