Serves 6 / Heady spices—cardamom, cinnamon, and mint—flavor this pistachio- and currant-studded pilaf. The combination of grains provides significant protein and cholesterol-lowering soluble fiber.
1/3 cup pearl barley
1/3 cup oat groats
21/4 cups water
1/2 teaspoon salt
1/4 cup quinoa, well rinsed
1 tablespoon olive oil
1 medium onion, chopped (about 1 cup)
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
1 tablespoon honey
1/4 cup currants
1/3 cup roasted, unsalted pistachios, roughly chopped
3 tablespoons chopped fresh mint, plus reserved whole leaves for garnish
1. Combine barley and groats in a small strainer; rinse well. Transfer to a 4-quart saucepan. Add water and salt, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
2. Add quinoa to pot. Cook 15 minutes longer, or until grains are tender and water is completely absorbed. Transfer to a large, shallow bowl and allow to cool slightly.
3. In a nonstick saucepan, heat oil over medium-low heat. Add onion and sauté, stirring occasionally, for 5 minutes, or until translucent. Add cardamom, cinnamon, and pepper; cook, stirring constantly, 1 minute longer.
4. Add onion-spice mixture and honey to grains, stirring thoroughly to combine. Stir in currants, pistachios, and chopped mint. Garnish with whole mint leaves, and serve warm or at room temperature.
