This is so good for you you won’t even know it taste really delicious. Seriously good eats and a great side dish for roast birds of any kind and I’ll even throw salmon onto that list.

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.