I have cooked with whole grains for a long time. My fascination began, simply enough, with bulgur wheat used to make tabouleh. It was a gateway to all sorts of other grains; winter wheat, soft summer wheat, oat groats, farro, you get the idea. There are lots of grains readily available that a few short years ago were very difficult to locate. A good earthy health food store went a long way to rectifying the shortage but now about every food store carries some sort of whole grain. Continue reading
Yes, I know it uses two sauce pans but, please, neither grain leaves behind a sticky mess. You could almost just wipe the pan with a towel after emptying it of the grains. Don’t get any ideas I said almost.
Makes 6 to 8 servings
3/4 cup wild rice
3/4 cup pearl barley
1/2 cup yellow onion, small dice
1/4 cup flat leaf parsley, minced
3 to 4 tablespoons unsalted butter
kosher salt and fresh ground black pepper
1. Put the grains into two different sauce pans. Add water to cover by 2 inches and add a two finger pinch of salt to both pots.
2. Bring the water to a boil then reduce the heat to a gentle but continuous bubble. Cook both grains until they are tender. The barley should take about 30 minutes and the rice maybe 40. The rice will just begin to open up its pod.
3. Drain both grains. The dish can be done up to a day in advance at this point.
4. Put the larger of the two sauce pans over medium heat and add the butter. Once it has melted add the chopped onion and sweat it until it is tender. Add both grains and season everything with salt and pepper. I like lots of pepper but season to your liking. Heat everything until hot, taste, and if it needs more add more butter or even a dash of water. Stir in the parsley, plate it and serve immediately.