We first encountered this three grain rice mixture in a funky little
vegetarian restaurant in Honolulu many years ago. They served
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.
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
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.
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
density = 31 calories/oz
per serving: 200 Fat: 1.4 g
(6%) Protein: 5.2 g CHO: 42.4
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