Instructions: Serves 4.

Here barley and brown rice form the foundation of a hearty meal. The confetti-like French lentils, also known as lentilles du Puy, are interspersed throughout, and portobellos and potatoes provide earthy flavor. All you need for a meal is to add a salad or some bread. This pilaf is particularly delicious with Banana-Ginger Chutney (See separate recipe).

1. In a heavy saucepan, heat the olive oil over medium heat. Add the onion and the ginger, and saute for 5 minutes, stirring often. Add the portobellos, garlic, and coriander, and cook, stirring often, for another 2 minutes. Then add the barley and rice. Add the 1 teaspoon salt, the pepper, and the water. Cover the pan, and bring the mixture to a boil.

Turn the heat to low, and let the mixture cook for 20 minutes.

2. Stir in the lentils and cover the pan again. After 5 minutes, add the potato. Cook the mixture, covered, for about 20 minutes more or until the lentils are tender, adding additional water if the mixture is dry. Stir in the parsley and additional salt and pepper to taste. Serve the pilaf hot.

Note: Some people claim that hulled barley, a less refined form, takes 20 to 30 minutes longer to cook than pearled barley. I have found, however, that it takes nearly the same amount of time (about 45 minutes). Barley varieties may vary, however, so you may have to experiment to get your barley just as tender as you want.

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