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Three Grain Rice

6 servings

We first encountered this three grain rice mixture in a funky little vegetarian restaurant in Honolulu many years ago. They served it with curries, stews, Asian dishes, and plain old steamed vegetables. We went home and tried to duplicate it, and have made it many times since. Every time we try to add a different grain to it, like millet or barley, it is never quite the same.
this three grain rice is chewy and satisfying
Wheat berries or rye berries by themselves can be somewhat tiresome to eat, because they are so....very....chewy. Many people only buy them to grind for flour. This simple but elegant dish is a way to eat them whole and expand your repertoire of cooked grains. It is mainly brown rice, with the other grains as minor players. Try it!

Three Grain Rice

It takes 90 minutes to cook these grains, but it is simple to do. Just keep an eye on the water level and don't let it get too low.

8 quarts water

2 oz wheat berries
2 oz rye berries

8 oz brown rice

Bring water to a boil. Add wheat berries and rye berries. Return to a boil, then reduce heat to medium-high and cook, uncovered, for 50 minutes.

Stir in brown rice and continue to cook for 40 minutes longer. Add additional hot water if needed to keep the water level high.

Drain in a strainer.

Comments: When we first started making this recipe, we used a rice cooker. Sadly, by the time the wheat berries and rye berries were tender, the brown rice had turned to mush. Cooking the grains pasta-style enabled us to cook each grain the right length of time.

We prefer long grain or medium grain brown rice in this recipe. It seems to fit better with the other grains.

Yield = 39 oz  1 serving = 6 1/2 oz   Calorie density = 31 calories/oz

Calories per serving: 200   Fat: 1.4 g (6%)   Protein: 5.2 g   CHO: 42.4 g

All of our recipes are written by weight. If you don't know how to measure food with a kitchen scale, please read these instructions before you start to measure any ingredients!

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