Tex Mex Quinoa Barley Rice Pilaf

This is a great pilaf full of flavor, fiber and protein, especially when mixed with beans and a bit of dairy. Vegetarians should have this recipe down in their repertoire.

1/2 cup short grain brown rice

1/4 cup multicolor quinoa

1/4 cup pearled barley

1/2 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp cinnamon powder

1/2 tsp chili powder

1/2 tsp salt

2 cups water

Toast the rice, barley and quinoa in a dash of olive oil for about 3-5 minutes, until a nutty aroma. Add the salt and water and bring to a gentle boil. Stir and reduce heat to a simmer. Cover for about 15 minutes or until all the water has been absorbed.

Makes about 2-3 cups rice.

Cook’s Note: If you don’t happen to have all the spice powders, just substitute 2 tsp of your favorite chili powder.

I always keep some of this great pilaf frozen in zip lock bags for burritos and Tex Mex bowls.

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