Special Diets

Mixed Grains with Cashews

• From: Eat, Drink, and Weigh Less

Ingredients

• 1/2 cup whole rye (also called "rye berries")

• 1/2 cup white (soft) wheat berries

• 1/4 cup pearl barley

• 3 1/2 cups water

• pinch of salt

• 1/2 cup chopped cashews, lightly toasted

If you want a good introduction to whole grains, this dish is it! Once cooked, the wheat becomes roly-poly and turns a beautiful warm color, and the rye puffs up and turns a lovely shade of brown. The wild rice bursts open, releasing an irresistible earthy flavor, and revealing a cream-colored interior. You can also add some barley, for extra sweetness, and, of course, the cashews provide terrific crunch. Prepare to chew! And consider using the leftovers as your whole-grain cereal for breakfast.

Directions

• Rinse all the grains together in a strainer. Transfer to a medium-large saucepan and add 3 cups water.
• Place the pan over medium heat and bring to a boil. Cover, then turn the heat down as far as it will go, and simmer, covered, for 11/2 hours.
• Check the grains and see if they are done to your liking. (This is a chewy pilaf.) If you would like them somewhat softer, splash in a few tablespoons of additional water, cover the pan, and continue to cook over low heat for up to 10 minutes longer. (If the grains seem about right, but there is still some water left, just turn up the heat a little, and cook them uncovered, stirring often, for about 5 to 10 minutes longer. The water will evaporate, but the grains will not overcook. Or you can drain out any extra water by placing the cooked grains in a colander in the sink and leaving them there for 10 minutes or so.)
• Fluff with a fork to let steam escape, and let stand uncovered for about 10 minutes. Salt and serve hot or warm, topped with cashews.