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We love mixed grains, especially those with a combination of brown rice, rolled oats, buckwheat, barley, job’s tears, wheat, millet, black glutinous rice, dried chick peas & black eyed peas. With all the necessary proteins, carbs and dietary fibres, it’s a nutrition packed meal to serve at home or to bring to work. Mixed with assorted vegetables, it can be enjoyed hot or cold. Really simplicity at its best !

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a nutrition-rich combination of grains and peas

MIXED GRAINS SALAD (serves 3-4)

For this recipe, I prefer to cook the vegetables and rice separately. This way, the vegetables remain crispy and the rice, cooked in the vegetable stock, even more flavorful.

Ingredients
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(A)
2 cups mixed grains (wash and soak in water for 3 hours)

(B)
1 large onion, chopped
2 clove garlic, minced

(C) – cut bite size :
1 carrot
150gm French beans
2 stalks celery
100gm yellow pepper
100gm red pepper
200gm cherry tomatoes
200gm brown or white button mushrooms

(D)
360ml hot water
salt & pepper to taste

(E)
some cashew nuts for garnishing

Method

How to cook the vegetables :

1) Heat 3 tablespoons cooking oil in a pan. Lightly brown onions and minced garlic. Add French beans and stir fry for 3 mins, follow by red and yellow peppers and fry for 1 min.
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2) Add mushrooms, tomatoes and celery. Combine well and season with salt and pepper. Stir until vegetables are cooked but not too tender.
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4) Add hot water and bring to boil (adjust seasoning if necessary). Turn off heat immediately. Remove vegetables and reserve the stock.

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How to cook the rice :

5) Drain water from rice. Put rice and the reserved vegetable stock into a rice cooker. Add more water if necessary (ratio 1 cup rice : 1.2 cups water). Set to cook accordingly.
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6) Fluff rice when done.
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7) Add cooked vegetables to the rice and mix well.
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8) Garnish with cashew nuts (optional). Serve warm or cold.
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OUR TODAY’S LUNCH SPECIAL – NUTTY MIXED RICE SALAD 😀

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