Prep 2 mins
Cook 50 mins
Entered for safe-keeping, from "Favorite Brands Best-Loved Chinese Recipes & More". The wheat berries add flavor bursts and textural interest to the brown rice. This is a U.S.-family oriented recipe from the California Tree Fruit Agreement. If trying to transition to brown rice, I recommend that you pass up Uncle Ben's converted brown rice, and get Texmati Brown Rice, because the Texmati tastes so good, and UB's disappoints (your family would insist on white rice next time). If you don't have wheat berries, use 1 cup brown rice rather than 3/4 cup brown rice and 1/4 cup wheat berries. Alternatively to a stove-top saucepan, put ingredients into a rice cooker, stir with a wooden spoon, close and press Brown Rice button.
- Bring 2 cups water to a boil in a medium saucepan.
- Add brown rice and wheat berries and return to a boil.
- Reduce heat to low, cover and simmer 40-45 minutes or until rice is tender and liquid is absorbed.
I had some cooked wheat berries frozen, so just thawed those and cooked up some brown rice and combined. A little butter and some chopped parsley made this a very nice side with some pork chops. Even Mr Grumpy ate some of it - he insists he does not like wheat berries.
I just loved the flavor and texture of the wheat berries with the rice! I used short grain brown rice so the cooking time was good. I did cook it just a little longer than stated. I served with a pat of butter, a splash of Bragg's Amino Acids and some gomashio! Thanks Kate for a recipe I will use often! Made for Newest Zaar Tag.