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.
- 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.
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.
Made this ABSOLUTELY WONDERFUL combo to use in yet another recipe, WI Cheesehead's recipe #281041 #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!
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.