This Quinoa, Lentil and Rice Pilaf makes a fantastic side dish. It’s full of goodness, high in protein and of course it’s delicious too. Personally, I love the addition of the barberries which give this dish some tang. Additionally, the toasted almonds give the pilaf some crunch while the fresh mint leaves give it some freshness.
You can use this pilaf as a side dish on many different occasions. Whether you serve it at a dinner party alongside a whole roasted cauliflower or at your Christmas feast together with a hasselback butternut pumpkin it is always a winner. However, you can also use this pilaf as part of your weekly meal prep as it would make a great base to any weekday lunch. You could serve it together with hummus, a fresh salad, roasted vegetables, …
One thing I love about this pilaf is that you can cook the quinoa, lentils and rice in the same pot. At the same time. Yes, the great thing about this pilaf is, that you only need one pot because the three main components all take the same amount of time to cook. This makes life so much easier, especially if you’re preparing a large amount of food for guests.
I hope you enjoy this quinoa, lentil and rice pilaf. Please let me know how you go and don’t forget to tag me @nothangryanymore in your creations on Instagram. I love seeing them!
Quinoa, Lentil and Rice Pilaf
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- 100 g brown basmati rice
- 100 g french lentils
- 100 g quinoa
- 500 g water
- 1 pinch salt
- 2 tbsp almond flakes
- 15 g barberries
- 10 g mint leaves
- Thoroughly rinse the rice, lentils and quinoa. To rinse them, add the quinoa, lentils and quinoa to a pot and fill it up with water. Swirl the water with a spoon or your finger and then pour off the water. Repeat this step 3-4 times until the water pours off close to clear.
- Once the rice, lentils and quinoa are rinsed, add the water and salt to the pot. Bring the water to the boil. When the water is boiling, turn down the heat to low and add a lid. Let the grains simmer for 25 minutes. Then turn off the heat completely and leave the lid on to let them steam for 5 minutes.
- In the meantime, preheat the oven to 160°C fan. Once the oven is hot, toast the almond flakes for 10-12 minutes at 160°C fan.
- Once the rice, lentils and quinoa have finished cooking, mix in the barberries.
- To serve, add the grain mixture onto a beautiful plate and sprinkle the toasted almond flakes and some fresh mint leaves on top.