The addition of whole barley adds great texture to brown rice. Hulled barley, which is a bit less refined and slightly more nutritious than pearled barley, is sold in many natural food stores.
Makes about 6 servings
4 cups water
1 cup dry short-grain brown rice
1 cup dry hulled or pearl barley
1 teaspoon salt
Bring water to a boil, then add rice, barley, and salt. Reduce heat to a simmer, then cover and cook until grains are tender and all the water is absorbed, about 45 minutes.
Nutrition Information | Per serving (1 cup):
calories: 261; fat: 1.4 g; saturated fat: 0.3 g; calories from fat: 4.9%; cholesterol: 0 mg; protein: 6.8 g; carbohydrates: 56 g; sugar: 0.9 g; fiber: 9.9 g; sodium: 403 mg; calcium: 24 mg; iron: 1.5 mg; vitamin C: 0 mg; beta-carotene: 5 mcg; vitamin E: 0 mg
Recipe by Jennifer Raymond, M.S., R.D., from Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.