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Monday, September 24, 2012

Barley with Sweet Rice and Corn

This is a versatile dish you can have any time of day, but is especially good for breakfast. I recommend making large batches of the rice/barley and then sprucing it up as you choose for several days' worth of meals. Sweet rice is just so yummy, complemented by the corn. while barley lends a nice texture to the dish. I also threw in some zucchini and mashed tofu that I had leftover from last night's recipe.

Barley with Sweet Rice and Corn
2/3 cup sweet rice
1/3 cup barley
Pinch of fine sea salt
1/2 cup fresh or frozen and thawed corn kernels
Gomashio (optional)
Chopped fresh parsley, cilantro, or scallions (optional)

Place the rice and barley in a fine sieve, and rinse under running water. Transfer the grains to a saucepan, add 2 cups of water and the salt, and bring to a boil over medium-high heat. Reduce the heat to low, cover the pan, and cook for 50 minutes. Add the corn, cover again, and cook 5 minutes longer. Serve topped with gomashio and a bit of parsley, cilantro, or scallions, if you like.

Another amazing recipe courtesy of

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