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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.


Variation:
Season with curry powder, Cajun seasoning or other spice mixture.


 

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