Mixed Grains

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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.”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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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