Ingredients

1 T olive oil
1 lg onion,chopped
1 T finely-chopped ginger root
1 clove garlic,minced
2 t curry powder
1 t cumin,Ground
1/2 t cinnamon
1/2 t turmeric,Ground
4 1/2 c vegetable stock (or chicken) stock
1/2 c long grain brown rice
1/2 c wheat berries
1/2 c pearl barley
1/2 c quinoa
1/2 c millet
1 t salt
2 carrots,cut in 1/2-inch cubes
19 oz can garbanzos,drained and rinsed
1 bn spinach (or swiss chard) thinly,sliced
1/4 c almonds (or pinenuts)-Slivered (optional),Toasted

Cooking Instructions

Heat oil in a large saucepan over medium heat. Stir in the onion, ginger and garlic; cook, stirring, about 4 minutes or until softened.
Add curry powder, cumin, cinnamon and turmeric; cook one minute.
Stir in the stock, rice, wheat berries, barley and salt. Bring to a boil, reduce heat and simmer, covered, for 30 minutes.
Place quinoa in sieve; rinse well under running water.
Add to saucepan with millet and carrots.
Cover; simmer about 20 minutes or until liquid is almost absorbed.

Place garbanzos and spinach (or Swiss chard) on top of grains in saucepan, without stirring. Replace cover; cook about 5 minutes longer or until spinach is just wilted and liquid is absorbed. Toss with a fork; transfer to a large bowl or platter. Sprinkle with nuts.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)