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Multigrain Blend with Vegetables
from the kitchen of Sharmagne Leland-St. John
1⁄2 cup onion, minced
1 cup corn
1 cup peas
1 cup carrots, diced
1 cup zucchini diced
1⁄3 cup Ermes Red Rice
1⁄3 cup Ribe rice, short grain
1⁄3 cup Venus black rice, medium grain,
1⁄3 cup spelt kernels
1 cup whole grain barley, cooked
1⁄4 cup extra virgin olive oil
1⁄4 teaspoon kosher salt
Salt and pepper to taste
Toast spelt kernels in a dry skillet on medium-high heat
until the kernels are browned and some have popped.
Remove, place in a mesh strainer, and rinse well with cold
water. Drain. Bring 3 cups of water to a boil in a large
saucepan. Add kosher salt and stir in spelt kernels. Return
to a boil, then cover, reduce heat to low and simmer until
tender, about 1 hour. Drain well.
Cook the rice and barley separately. Dice the carrots and
zucchini into pieces as small as the corn and peas. Set aside.
In a large saucepan sautée the onions in the olive oil over
medium heat until translucent.
Place the vegetables into the saucepan. Add the cooked rice,
spelt and barley. Heat for 3 to 5 minutes. Add salt and pepper
to taste. Serve as a warm dish or salad at room temperature.
Season with curry powder, Cajun seasoning or other spice mixture.