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 !
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.
2 cups mixed grains (wash and soak in water for 3 hours)
1 large onion, chopped
2 clove garlic, minced
(C) – cut bite size :
150gm French beans
2 stalks celery
100gm yellow pepper
100gm red pepper
200gm cherry tomatoes
200gm brown or white button mushrooms
360ml hot water
salt & pepper to taste
some cashew nuts for garnishing
How to cook the vegetables :
4) Add hot water and bring to boil (adjust seasoning if necessary). Turn off heat immediately. Remove vegetables and reserve the stock.
How to cook the rice :
OUR TODAY’S LUNCH SPECIAL – NUTTY MIXED RICE SALAD 😀