Gut Health Multigrain Rice

Ingredients

• 2 cup Short-grain white rice
• 1 cup Brown rice
• 1 cup Black rice
• 0.5 cup Dried small chickpeas (Use split chickpeas for less soak time, if desired.)
• 0.5 cup Dried split green peas
• 0.5 cup Pearl barley
• Water (Plenty for soaking; for cooking, use 1.5 parts water to 1 part multigrain mix (for example, 1 cup mix to 1½ cups water).)

Steps

1. 1

   Combine the white rice, brown rice, black rice, dried chickpeas, split green peas, and pearl barley in a large container. Mix well, then store the blend in an airtight container until needed.

2. 2

   To prepare a serving, scoop out the amount of multigrain mix you need and cover it with plenty of water. Soak for at least 3 hours, ideally overnight.

3. 3

   When ready to cook, transfer the soaked mix to a rice cooker. Add water at a ratio of 1 part multigrain mix to 1.5 parts water; for example, use 1 cup of mix and 1½ cups water.

4. 4

   Cook on the rice cooker's normal setting.

5. 5

   When cooking is complete, leave the rice to steam for a few minutes.

6. 6

   Fluff everything together and serve anywhere you would usually serve rice.

Notes

The recipe does not specify the amount of mix per serving or a yield. Cooking time depends on the rice cooker's normal cycle; total time is estimated using a 3-hour minimum soak.

Nutrition per serving

• side
• vegetarian
• vegan
• gluten-containing
• make-ahead
• rice-cooker