Cooked correctly, multiple grains can be combined to create a nourishing dish suitable as a breakfast cereal, added to soups or broth, stir frys, or a cold grain salad. The texture of cooked flakes, soft rice, chewy barley, and a slight crunch from flax seeds creates a satisfying mouth sensation. The trick in its preparation is to follow directions carefully, as the end result provides a loose consistency that is firm and not gooey, and therefore well suited for various recipes. For gluten free options, experiment by substituting barley, kamut and rye which contain gluten, with grains and flakes such as millet, buckwheat groats, amaranth or quinoa.
4 cups cold water
1/2 cup brown or white rice grain
1/2 cup pearl barley
1/4 cup whole flax seeds
1/4 cup slightly rounded barley flakes
1/4 cup slightly rounded oatmeal flakes
1/4 cup slightly rounded kamut flakes
1/4 cup slightly rounded rye flakes
1/2 teaspoon salt, optional
Measure rice, barley and flax in one bowl.
Measure flakes in a separate bowl.
Fill saucepan with 4 cups cold water
Add salt if desired
Add rice, pearl barley and whole flax.
Mix. Cover. Bring just to a boil.
Set to simmer and cook covered 15-18 minutes as for rice.
Remove lid and pour flakes over rice, barley, flax. Do not stir.
Flatten flakes with a fork until just covered with water.
Cover and cook 10 minutes.
Remove cover. Briefly and gently pull rice mixture up from the bottom with a fork in 4-6 places to release excess steam.
Cover and let mixture sit 5 minutes.
Lightly stir to incorporate ingredients evenly and serve.
Cool completely, and store in air-tight container in refrigerator