Mixed Grains with Cashews
- 1/2 cup whole rye (also called "rye berries")
- 1/2 cup white (soft) wheat berries
- 1/4 cup pearl barley
- 3 1/2 cups water
- pinch of salt
- 1/2 cup chopped cashews, lightly toasted
- Rinse all the grains together in a strainer. Transfer to a medium-large saucepan and add 3 cups water.
- Place the pan over medium heat and bring to a boil. Cover, then turn the heat down as far as it will go, and simmer, covered, for 11/2 hours.
- Check the grains and see if they are done to your liking. (This is a chewy pilaf.) If you would like them somewhat softer, splash in a few tablespoons of additional water, cover the pan, and continue to cook over low heat for up to 10 minutes longer. (If the grains seem about right, but there is still some water left, just turn up the heat a little, and cook them uncovered, stirring often, for about 5 to 10 minutes longer. The water will evaporate, but the grains will not overcook. Or you can drain out any extra water by placing the cooked grains in a colander in the sink and leaving them there for 10 minutes or so.)
- Fluff with a fork to let steam escape, and let stand uncovered for about 10 minutes. Salt and serve hot or warm, topped with cashews.
Nutrition Note: Nutrition Facts calculated using a serving size of 3/4 cup.
Cooking Tip:These grains cook for the same amount of time, and therefore, can share the same pot. Make this dish in the evening and reheat it the next day. It needs a long time to cook. This dish keeps for up to 4 days stored in a tightly covered container in the refrigerator.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.