Wild Rice, Barley, Lentil & Mushroom Pilaf

From The Lazy Gourmet: Magnificent Meals Made Easy

Printable Recipe

Prep time: 5 minutes

Cooking time: 45-55 minutes

 

Serves 4-6

Ingredients:

½ cup brown or mixed brown and wild rices

½ cup pearl barley

½ cup dried lentils

3 ½ cups chicken or vegetable broth

2 tsp Dijon mustard

1-2 tbsp soy sauce

1oz/ 28g dried wild mushrooms

1 tbsp fresh thyme leaves plus some for garnish

Directions:

1. Soak mushrooms in enough boiling water to cover for 5 minutes.  

2. Combine all the ingredients (use the mushroom water added to the broth to measure 3 ½ cups) in a large saucepan and stir to incorporate the mustard evenly.  Bring to a boil over high heat.  Reduce to low, cover and simmer for 45-55 minutes or until all the liquid has been absorbed.

Curried Couscous with Peas

Curried Couscous with Peas
From WomenHeart's All Heart Family Cookbook

Prep time: 5 minutes
Cooking time: 15 minutes

Serves 4

Ingredients:
1 cup fat free, reduced sodium chicken broth
1 tbsp curry powder
1 cup whole wheat couscous (I didn’t have any on hand so I used spinach couscous instead)
½ cup frozen peas, thawed
2 tbsp walnuts, chopped

Directions:
1. In a medium saucepan, combine the broth, curry powder and couscous over the medium heat. Bring to a boil. Remove from heat, covre4 and let stand for 10 minutes or until all the liquid is absorbed.

2. Stir in peas and walnuts and fluff with a fork.