Barley Lentil Rice with Cranberry and Pine Nut

INGREDIENTS:

2 cups Pot Barley

1 cup Green Lentils

1/3 cup Long Grain Basmati Rice

1 cup Cranberries, dried

4-5 Pecans, crushed

1/4 cup Pine Nuts

1/3 teaspoon Curry Powder

1/3 teaspoon Garam Masala Powder

1/3 teaspoon Salt

1 teaspoon Olive Oil

DIRECTION:

1. Combine barley, lentils, basmati rice in a pot.  Rinse a few times until the water is no longer milky. Drain and then add double amount of the water.

2. Add cranberries, pecans, pine nuts, curry powder, garam masala and salt in the pot.  Bring the liquid to a boil over high heat.  When the water starts to bubble, reduce the heat to the lowest and put the lid on.  Let it cook for 20 minutes.  Turn off the heat and leave it for another 10 minutes without opening  the lid.

3. When the time is up, open the lid and add olive oil.  Gently fluff the barley lentil rice with a spatular.  Serve immediately.

Simple Saag Paneer

INGREDIENTS:

1 black Paneer, cubed

6 stalks Spinach, fresh

1 Yellow Onion, small, finely chopped

1 Tomato, finely chopped

2-inches long Ginger, peeled and finely chopped

7 Garlic Cloves, peeled and finely chopped

1 tablespoon Ground Cumin

1 tablespoon Ground Turmeric

1.5 tablespoons Garam Masala

1 teaspoon Chilli Flakes

1/3 teaspoon Salt

1/2 cup Greek Yogurt, plain

DIRECTION:

1. Bring a pot of water to a boil over high heat.  Add spinach.  Cook the spinach until softened; about 5 minutes.  Drain well; finely chop the spinach.  Set it aside.

2. Heat up about 2 tablespoons vegetable oil in a non-stick pan.  Add cubed paneer and fry until they are golden brown over medium heat.  Transfer them to a plate; set aside.

3. Add another tablespoon of vegetable oil in the pan.  Add chopped garlic, ginger and onion.  Fry them over medium heat until fragrant.

4. Turn up the heat to high.  Add spinach, tomato, cumin, turmeric, masala, chili flakes and salt.  Continuously cook the mixture until the chopped tomato is soft and most of the liquid is gone.

5. Reduce the heat to medium again.  Stir in the yogurt and add the panner back to the spinach.  Cook until the panner heats through.  Quickly transfer the spinach mix to the serving plate.  Serve it with steamed rice.