Mid East Pilaf

Sandy Holmes, RD and a big Aspen Meatless Monday supporter, is writing a cookbook!  She is in the process of self- publishing it and I will let you know when it is available for sale.  This is a recipe I tested for her cookbook.  It is yummy and easy to make.  This recipe is going to be an after work staple for me. I especially like that you can cook the whole thing in one pot so clean up is a snap.  Next time I may add some pomegranate seeds for color and more crunch.  I made a simple cucumber and tomato salad to accompany the dish.



  • 1 1/2 cups onion, chopped
  • 1 tablespoon sugar
  • 2 tablespoons white wine vinegar
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons cumin
  • 4 coriander seeds, crushed
  • 3 cups water
  • 1/2 cup barley
  • 1/2 cup lentils
  • 1/2 cup brown rice
  • 1/2 teaspoon pepper
  • 1/2 cup raisins


  1. Saute’ onion in vinegar and sugar until soft.
  2. Stir in spices.
  3. Add water and everything except the raisins and cook about 35-40 minutes until tender.
  4. Stir in raisins, cover and simmer an additional 10 minutes.
  5. Let stand 10 minutes before serving.

Lentils–high in protein and fiber, are a legume that doesn’t require soaking.