Five-Grain Rice and Vegetables

Name: Five-Grain Rice and Vegetables
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 8
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

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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