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.
 
 
"For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life. "(John 3:16)