Total Time
Prep 5 mins
Cook 45 mins

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 Nutrition


  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.
Most Helpful

Needed to use up the rye berries; the Recipezaar sifter helped me find this. Made with rye berries, red wheat berries and white rice as well as four cups of water and 1/2 c dry french onion soup mix. This tasted wonderful! Thank you for posting.

dogsandwoods May 14, 2010

Made this ABSOLUTELY WONDERFUL combo to use in yet another recipe, WI Cheesehead's Creamy Chicken and "rice" (Wheat Berry) #281041, & believe me, I'll be making & freezing this mixture much more often, as I'm already thinking of other recipes in which I can use it! I often use brown rice in combination with regular peas as a side dish, & will be trying that with these 'mixed grains' as well! A great recipe keeper!

Sydney Mike December 17, 2009

My whole family enjoys this in place of plain rice. I added 1 cup barley as well and 1 cup water . It was just as good. To make it easy for my daughter to cook I made it the rice cooker. This left it a little chewier but was still good.

celineco May 17, 2009