apartment therapy changing the world, one room at a time

tokyo five grain or grandma's grain from 101 cookbooks.

Oh yes, 101 Cookbooks was the first place I saw a recipe (as such) for a grain mixture. But the idea isn't unfamiliar to me: the little grocery around the corner from my house sells a mixture of brown rice, wild rice, barley, and I think wheatberries. Trader Joe's sells a grain mixture that includes brown rice, another type of rice (brown basmati? maybe?), black barley, pearled barley, and daikon radish seeds. It's absolutely out of this world!

Now I'm hungry. Thanks a lot. ;)

http://www.abreadaday.com

Lentils and barley cook for the same amount of time, so I often cook them together. My kid who hates rice loves this combo.

I did some brown rice and wheatberries together, with a tiny smidgen of leftover lentils. Very tasty! I used mixed grains in salads nearly every day.

I recently made spelt and it was delicious! Even the kiddos ate it up.

I made rice with quinoa last night because of this post, and it is awesome. Both my rice and quinoa have slightly odd flavors (bitter finish particularly in the quinoa), and for some reason mixing them balanced out the flavor. Even my flavor-sensitive husband liked it.

My quinoa stayed a little bit crunchy instead of melting in, but that made it even tastier.

My mother would always make us rice and pearl barley mixed together when I was a kid. The barley added a nice texture to the sticky (Korean) rice.

We mix brown and white rice together. It started off when we didn't have enough white rice and now we do it all the time. I love the different textures.

brown and wild rice are great

@bkk...I did the same thing a while back under the same situation. It turned out great!

Whenever I make Quinoa and wild rice pilaf, instead of cooking the grains as called for in this recipe, I usually make them in my rice cooker instead by starting with the wild rice and then adding the quinoa 10 minutes later.