Five-Grain Rice and Vegetables
Prep: 20 minutes Cook: 1 hour for rice, 30 minutes for casserole
- 3 cups water
- 1 cup Five-Grain Rice (see below)
- 1 medium onion, chopped
- 1 green or red bell pepper, chopped
- 2 medium zucchini, sliced
- 1 medium yellow summer squash, sliced
- 8 ounce can tomato sauce
- 1 clove garlic, crushed
- 1 tbsp soy sauce (optional)
- 1/2 tbsp fresh basil, chopped
- 1 large tomato, sliced
Bring the water to a boil, stir in the Five-Grain rice, reduce the heat, cover and cook for 45 minutes. Remove from heat. Let stand undisturbed for 15 minutes. While the rice is cooking, prepare the other ingredients.
Place a small amount of water in a saucepan. Add the onion, bell pepper, zucchini, and squash. Cook, stirring until the vegetables soften slightly, about 5 minutes. Remove from the heat and set aside.
Combine the tomato sauce, garlic, soy sauce, and basil. Set aside.
Preheat the oven to 350 degrees.
Spread the Five-Grain Rice in the bottom of an oblong 10 x 6 x 8 inch baking dish, preferably nonstick. Spread the vegetable mixture over the grains and pour the tomato sauce mixture over the top. Finish with the tomato slices.
Cover with a silicone baking mat. Bake for 30 minutes.
1 cup brown rice
1/4 cup barley
1/4 cup wheat berries
1/4 cup millet
1/4 cup whole rye, or 1/4 cup wild rice, or 1/8 cup of each
Combine all the ingredients and store in a tightly covered jar. Use in recipes calling for rice and other whole grains.