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.
Keyword almonds, barberries, black rice, lentils, mint, quinoa
Nutrition Facts
Quinoa, Lentil and Rice Pilaf
Amount Per Serving (140 g)
Calories 122Calories from Fat 20
% Daily Value*
Fat 2.2g3%
Saturated Fat 0.3g2%
Trans Fat 0g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 1g
Cholesterol 0mg0%
Sodium 32mg1%
Potassium 118mg3%
Carbohydrates 22g7%
Fiber 2.7g11%
Sugar 1.7g2%
Protein 4.4g9%
Vitamin A 41IU1%
Vitamin C 0.6mg1%
Calcium 21mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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