Barley-Rice
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 4:02pm

Ingredients




1/2 cup barley
1/2 cup short-grain brown rice
1/2 cup white rice
3 cups water
pinch sea salt
3 to 4 slices pickled ginger

Preparation

1 In a 2 to 3-quart saucepan, combine the grains, water and salt. Bring to a boil, reduce heat to low and simmer, covered, for about 1 hour. 2 Turn off the heat and without removing the cover, let the grains rest undisturbed for 15 minutes. Chop the pickled ginger. 3 Add the chopped ginger to the rice, fluff with a fork, and serve in individual rice bowls.

About


According to Zen theory, rice and barley is one of the most digestible combinations. From The Natural Gourmet by Annemarie Colbin.