The resulting bowl of cooked grains was the best of both worlds: the white rice was chewy and satisfying while the quinoa added subtle nutty flavors. Because the two grains cooked at different speeds, quinoa melted into the longer-cooking rice and gave a creaminess to the whole dish.
I'm definitely curious to try cooking up my own pot of mixed grains! I think I'll start by using the average amount of liquid required between all the grains and then approximating cooking time based on the grain that will take the longest to cook. This will definitely be a "taste and adjust as needed" kind of experiment!
Have you ever cooked mixed grains? Which combinations do you recommend?