Beet-Barley-Brown-Rice Pilaf

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

240 calories, 9 grams fat

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

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

Rate This Recipe


  • 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.