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Multi Grain Rice

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In a couple of Vegetarian restaurants, I've been served a multi grain rice dish. They have brown rice and what appear to be barley, maybe millet and other grains. Very tasty.
I saw something similar on a Korean cooking show on Food Network a couple of weeks ago but she didn't give a recipe.
Does anyone have a recipe for me?
I would be cooking it in a rice cooker.

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  1. We cook mixed grains on the brown rice setting of a rice cooker. My favorite combo is brown rice, black rice and barley. Cook it all as for brown rice.
    Wheatberries also take the same amount of time so you can use some of them too.

    3 Replies
    1. re: magiesmom

      do you have to pre-soak any of the grains?

        1. re: Houcasey

          Don't pre soak but do use a flavorful broth for all or part of the cooking liquid like a low sodium better than bullion no chicken base or ideally homemade veg stock. I love using 50/50 tomato juice and water (turns grains kinda pink too!)

      1. At any Korean Market you can buy the Grain Mixes.
        Of course you can mix your own but these are cheap and of very good quality.
        I really like the sprouted ones the one pictured has: Sprouted Brown Rice, Barley, Rye Berries, Whole Oats, Red Rice, Purple/Black Barley, Wild Rice, Bamboo Rice.

         
        1 Reply
        1. re: chefj

          Yup. I've seen this kind of grain blend in many asian markets, sometimes a 5 grain mix.

        2. You can find mixes of various grains for adding to making rice in a Chinese grocery, under the name "five treasure oats" "ten treasure oats" etc - the number is the number of different grains.

          What we do is sub those grains for some of the rice, then cook as usual in the rice cooker. You need to stir well after cooking, as some of the grains rise to the top.