Recipe by VegSocialWorker
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.
Top Review by dogsandwoods
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.
Directions See How It's Made
- Add brown rice, wheat berries and rye berries to a large pot with a lid.
- Add 2 cups water and 2 cups stock and bring to boil.
- Reduce heat to low; cover and cook until grains are tender and liquid is absorbed, about 40-50 minutes.
- Remove from heat, fluff with a fork, and serve or store in air tight container for future uses.