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Beet Pilaf with Brown Rice and Barley

Beet Pilaf with Barley and Brown Rice
Course: Main
Cuisine: Indian fusion


  • 1 cup brown rice + 1/4 cup barley , cooked(I put them together in the rice cooker and follow instructions for cooking 1 1/4 cups of brown rice)
  • 2-3 medium-sized beets , skins scrubbed clean, then grated
  • 1 10- ounce package of frozen chopped spinach , thawed (I just do this in a microwave which saves a LOT of time)
  • 1 habanero pepper , finely chopped (replace with 2 or 3 of any other hot chili peppers if you don't have habanero. You need a good amount of heat, though, because it has to stand up to the sweetness of the beets and the robust flavor of the brown rice and barley.)
  • 2 heaping tbsp sambar powder
  • 1 onion , sliced thinly
  • 1 sprig curry leaves
  • 1 tomato , chopped
  • 2 tbsp canola oil
  • 2 tbsp grated coconut , for garnish


  • Heat the oil in a large saucepan. Add the onions, curry leaves and chili peppers and stir until the onions turn translucent but not brown.
  • Add the chopped tomato and sambar powder. Stir until the tomato turns mushy and expresses the oil.
  • Add the spinach, mix to coat with the spices, and then add the grated beets.
  • Add salt to taste.
  • Cover and cook for a few minutes until the beets are tender.
  • Now mix in the cooked rice and barley. Mix well.
  • Add the coconut and either mxi it into the rice or just leave on top as a garnish.
  • You can also add some coriander, if you like.
  • Serve hot with the Ginger-Lime Dal (recipe above).