Five-Grain Rice and Vegetables
By Mary McDougall
Serves: 8
Prep Time: 15 min
Cook Time: 80 min
Ingredients
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
Directions
1
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.
2
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.
3
Combine the tomato sauce, garlic, soy sauce, and basil. Set aside.
4
Preheat the oven to 350 degrees.
5
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.
6
Cover with a silicone baking mat. Bake for 30 minutes.
Five-Grain Rice:
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.
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