Thursday, May 5, 2016

Lentil Brown Rice and Pea Pilaf


Lots of carrots coming in now in my garden so I thought I would use a few in this pilaf recipe.  I used some fresh ground coriander (cilantro) seed for the seasoning.  It turned out very flavorful and would be a nice side dish for chicken or fish.


Sweet French Chantenay Carrots

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Lentil Brown Rice and Pea Pilaf 
1 cup diced carrots
1 cup diced yellow or red bell pepper
1 cup diced red onion
2 ½ cups cooked brown basmati rice
1 cup cooked brown lentils
1 cup frozen green peas
1 tsp ground coriander
2 teaspoons olive oil
½ tsp salt
ground black pepper
bay leaf
Heat the olive oil over medium temperature in a large skillet; add the bay leaf and carrots, onion and pepper.  Sauté for 5-10 mins and add the frozen peas. Cook additional 3 minutes just to thaw the peas.  Remove from heat. 
In a large serving bowl add the cooked lentils and brown rice.  Stir in the ground coriander, salt and pepper.  Add the sautéed vegetables and toss until combined.  Check seasonings, and add more salt and pepper if needed.  Serve warm.

sauteed peppers, onion and carrots

Cooked Brown Lentils

Brown Basmati Rice

Coriander Seed                 Ground Seed

Toss together, remove bay leaf before serving

You can grow and grind your own Coriander.  It is the seed from the Cilantro plant.  I have a lot going to seed right now since our weather has turned warm once again.  Seems like endless summer here in San Diego County.  

Cilantro Plants in Full Bloom

Monday, September 28, 2015

Lemony Barley Summer Salad

Lemony Barley Summer Salad
For a printer friendly recipe click here
  • 1 cup barley
  • 2 1/2 cups water
Place barley and water into a 2 qt saucepan. Bring to a boil, reduce heat, cover and simmer for 30 minutes, checking after 15 minutes, stir and continue cooking, covered until barley is just tender. Remove from pan and cool in a 3-quart bowl.


  • 2 cups tomatoes, cubed
  • 2 cloves garlic, minced
  • 2 cups Persian cucumbers, cubed
  • Juice from one lemon
  • Zest from one lemon
  • 1 tablespoon seasoned rice wine vinegar
  • 1/2 cup fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup extra-virgin olive oil
Mix vinaigrette ingredients together, pour over barley and toss until blended.
Refrigerate so flavors blend or serve at room temperature if desired.