A customer came in and gave me this recipe. Paul and I enjoyed it very much.
½ cup brown rice
½ pearled barley
Put the grain in a bowl, pour water over it, and pour water off. You don’t have to pour water, but grains can be dusty. Boil 2 1/2 cups of water, add grain, and cook for 40-45 minutes. The quality of your cookware can determine how much water you will need to add. The rule of thumb for grains is 3 parts water-1 part grain. Of course, your personal preference plays a part in this as well. If you have good cookware, you will not loose much to evaporation. So, start in the middle with 2 ½ cups of water and adjust from there.
1 cup of lentils and a tsp of cumin
Cook this in 3 cups of boiling water for 40-45 minutes. The goal is to cook the beans until they are tender and the water is absorbed.
In a large skillet, heat some olive oil, be a little liberal in the amount. Add 5-6 cloves of garlic, sliced, and a tsp of mustard seeds. In a minute or two, add 2 large slice onions. Saute until they onions are well-cooked.
Mix the above together, adding salt to taste, and some additional olive oil.
1½ cups of wholewheat flour
2 tbps olive oil
½ tsp sea salt
½ cup water
Mix well, and knead until you have soft dough. I did do the initial mixing and kneading in my Kitchen Aide. I had always hand kneaded my bread dough, but the Kitchen Aide does make it easier! Divide into 6 round balls. Roll out in flour until 5-6 inches in diameter. Cook on an oiled skillet, on both sides.
Fill the chapattis with the grain/bean and enjoy.
I served this with steamed Swiss chard, which I seasoned with olive oil and balsamic vinegar. Any servings of greens or a salad would complement this meal very nicely. Color is always important!