Thursday, November 24, 2016

Wheat Berries, Barley and Brown Rice

I love barley, and so I tried this recipe from Good Food From Mrs. Sundberg's Kitchen by Holly Harden, who was Garrison Keillor's editor and writes a great blog The View from Mrs. Sundberg's Window which is very Lake Wobegon in style and tone, which I like.   I do prefer the music on the new Prairie Home Companion with Chris Thiele, but I miss Lake Wobegon.     Her cookbook doesn't have a ton of recipes that I'd be interested in making, but this one caught my eye.   It's pretty simple....and it is something you can make when you are going to be near the kitchen for an hour doing something else.

Wheat Berries, Barley and Brown Rice

1/2 c. wheat berries
1/2 c. barley
1 T. vegetable oil
1 t. salt
1.2 c. brown rice

Boil the wheat and the barley in a bot with the salt and the oil in 4 cups of water for 30 minutes.   Add the brown rice and cook another 30 minutes.   Freeze in ziplock bags.   This is good to use with meat and vegetables and sauces and you don't have a lot of time.   It could also be made into a grain salad.  

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