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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Based on Evelyn/Athens' Mixed Grain Salad (Mixed Grain Salad). I like to use the grains anywhere you would regular rice- plain with veggies or sauce on top, stir-frys, topped with beans and salsa, as a breakfast cereal, salads, and in cassaroles. You can sub one cup of wild rice for either the rye or wheat berries. Should work with barley as well, but I have not tried that yet. I often will make up a large batch over the weekend, and keep it on hand for use in various meals and snacks during the week. Also, I usually do not use any stock so that I can use it in sweet things as well- I use 4 cups of water instead. It is just more versatile that way. Ingredients:
1 cup long grain brown rice |
1 cup wheat berries |
1 cup rye berries |
2 cups water |
2 cups stock |
Directions:
1. Add brown rice, wheat berries and rye berries to a large pot with a lid.
2. Add 2 cups water and 2 cups stock and bring to boil.
3. Reduce heat to low; cover and cook until grains are tender and liquid is absorbed, about 40-50 minutes.
4. Remove from heat, fluff with a fork, and serve or store in air tight container for future uses.
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