Ingredients

• 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.