Mediterranean Basmati Rice with Date, Mozzarella, and Barley
🌟Main ingredient:Basmati rice
✨secondary ingredients: date and mozzarella
⏱️Cooking time: 30 minutes
🌶️Spice level: Not spicy
👨👩👦👦Number of diners: Couple
Ingredients
1
cup
basmati
rice
1
cup
barley
8
Medjool
dates,
pitted
and
chopped
8
ounces
mozzarella
cheese,
diced
1
tablespoon
olive
oil
2
cloves
garlic,
minced
1
small
onion,
finely
chopped
1
teaspoon
dried
oregano
1
teaspoon
dried
basil
1
teaspoon
dried
thyme
1
teaspoon
salt
1/2
teaspoon
black
pepper
2
cups
vegetable
broth
2
cups
water
Chopped
fresh
parsley,
for
garnish
Cooking steps
Rinse the basmati rice and barley under cold water until the water runs clear. Set aside.
In a large pot, heat the olive oil over medium heat. Add the minced garlic and finely chopped onion. Sauté until the onion becomes translucent.
Add the rinsed basmati rice and barley to the pot. Stir well to coat the grains with the oil and onion mixture.
Add the dried oregano, dried basil, dried thyme, salt, and black pepper. Stir well to evenly distribute the herbs and seasonings.
Pour in the vegetable broth and water. Stir gently to combine all the ingredients.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot with a lid. Let it simmer for 15 minutes.
After 15 minutes, add the diced mozzarella cheese and chopped dates to the pot. Stir gently to distribute the cheese and dates throughout the rice and barley mixture.
Cover the pot again and let it simmer for an additional 5 minutes, or until the rice and barley are fully cooked and tender.
Remove the pot from the heat and let it sit, covered, for 5 minutes. This allows the flavors to meld together.
Fluff the rice and barley mixture with a fork before serving.
Garnish with chopped fresh parsley and serve hot.
For a side dish, serve with a simple mixed green salad dressed with lemon olive oil vinaigrette.
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