Title: Moroccan Five-Grain Pilaf
Categories: Moroccan Grain Main
Yield: 1 Servings

1	tb	Olive oil
1	lg	Onion, chopped
1	tb	Finely-chopped ginger root
1		Clove garlic, minced
2	ts	Curry powder
1	ts	Ground cumin
1/2	ts	Cinnamon
1/2	ts	Ground turmeric
4 1/2	c	Vegetable stock or chicken
		Stock
1/2	c	Long grain brown rice
1/2	c	Wheat berries
1/2	c	Pearl barley
1/2	c	Quinoa
1/2	c	Millet
1	ts	Salt
2		Carrots, cut in 1/2-inch
		Cubes
19	oz	Can garbanzos, drained and
		Rinsed
1	bn	Spinach or Swiss chard,
		Thinly sliced
1/4	c	Slivered almonds or pinenuts
		Toasted (optional)

Heat oil in a large saucepan over medium heat. Stir in the onion, ginger and garlic; cook, stirring, about 4 minutes or until softened. Add curry powder, cumin, cinnamon and turmeric; cook one minute. Stir in the stock, rice, wheat berries, barley and salt. Bring to a boil, reduce heat and simmer, covered, for 30 minutes. Place quinoa in sieve; rinse well under running water. Add to saucepan with millet and carrots. Cover; simmer about 20 minutes or until liquid is almost absorbed.

Place garbanzos and spinach (or Swiss chard) on top of grains in saucepan, without stirring. Replace cover; cook about 5 minutes longer or until spinach is just wilted and liquid is absorbed. Toss with a fork; transfer to a large bowl or platter. Sprinkle with nuts.

Makes 6 to 8 servings.

paul royko Toronto, Canada http://www.magic.ca/~royko/olddog1.html

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