Beet-Barley-Brown-Rice Pilaf

Recipe by
Total Time:
25-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

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  • 1 cup - brown rice + 1/4 cup - barley, cooked together
  • 2-3 - medium-sized beets, skins scrubbed clean, then grated
  • 1 - 10-ounce package of frozen chopped spinach, thawed in a microwave
  • 1 - habanera pepper, finely chopped (replace with 2 or 3 of any other hot chilli peppers if you don't have habanera)
  • 2 heaping tbsp - sambar powder
  • 1 - onion, sliced thinly
  • 1 sprig - curry leaves
  • 1 - tomato, chopped
  • 2 tbsp - canola oil
  • 2 tbsp - grated coconut, for garnish

How to Make Beet-Barley-Brown-Rice Pilaf

  • Heat the oil in a large saucepan. Add the onions, curry leaves and chilli peppers and stir until the onions turn translucent but not brown.
  • Add the chopped tomato and sambar powder. Stir until the tomato turns mushy and expresses the oil.
  • Add the spinach, mix to coat with the spices and then add the grated beets.
  • Add salt to taste.
  • Cover and cook for a few minutes until the beets are tender.
  • Now add the cooked rice and barley. Mix well.
  • Add the coconut and either mix it into the rice or just leave on top as a garnish.
  • You can also add some coriander, if you like.