Five-Grain Rice and Vegetables
By Mary McDougall
Prep Time: 20 min
Cook Time: 60 min
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.
7 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.