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
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 www.thekindlife.com