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1 cup - brown
+ 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 -
1 - tomato, chopped
2 tbsp -
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.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.