Go Back
Print

Author Sara

Ingredients

  • 1/2 Cup Barley
  • 1/2 Cup Spelt
  • use any grains or seeds you like: rice, wild rice, millet, quinoa, Bulgar
  • 1 Tbsp Coconut oil
  • 1/2 Large Onion peeled and diced
  • 2 Celery Stalks diced (same size as onion)
  • 1 Large Carrots peeled and diced (same size as celery)
  • 4 oz Mushrooms washed and diced (same size as carrots)
  • 3/4 tsp Sage dried and ground
  • 3/4 tsp Thyme dried
  • 1/2-1 tsp Sea Salt to taste
  • 1/4 tsp Black Pepper ground
  • 2 Cups Vegetable or Chicken broth homemade preferred

Instructions

  1. Cover the grains with water in a bowl and leave overnight (soaking the grains is not required- just add some cooking time to the dish if you don't)
  2. Heat a saute pan over medium low heat.
  3. Melt the coconut oil.
  4. Add the onion, celery, carrot, and mushrooms and saute until the onion is translucent and the other vegetables are softened.
  5. Add the seasonings and stir until combined.
  6. Add the broth and bring to a boil.
  7. Cover and let cook 30-40 minutes (depending on the grains you are using), stirring every 5 minutes.
  8. Once most of the liquid is absorbed turn off the heat and let sit covered until all the liquid is absorbed and the grains are soft/cooked through.
  9. Adjust seasoning as needed.

Recipe Notes

Make a great cold grain salad the next day if you have leftovers.

*Choose organic ingredients when possible.
3.2.2807