Super Grain Mix

Ingredients

1cup (200 g) uncooked short-grain brown rice

½ cup (100 g) uncooked pearled farro

½ cup (90 g) uncooked millet

½cup (100 g) uncooked sweet brown rice (optional)

¾ cup (125 g) uncooked buckwheat

¾ cup (130 g) uncooked quinoa

Unsalted butter

Kosher salt

Chopped fresh herbs (such as dill, parsley, cilantro, or basil), for serving (optional)

Directions

In an airtight container, combine the short-grain brown rice, farro, millet, sweet brown rice (if using), buckwheat, and quinoa.

When ready to cook, measure out 1 cup (200 g) of the grain mixture and place in a medium saucepan with a lid. Add a scant 2 cups (450 ml) water, 1 tablespoon butter, and 1 teaspoon salt. Bring to a boil, then reduce the heat, adjusting so that the grains simmer nicely. Cover and cook until all the water has been absorbed and the grains are fully tender, about 30 minutes.

Pay attention to the water level toward the end of cooking. If the water runs out before the grains are tender, add a few spoonfuls and continue cooking. If the grains are fully tender but there's still a lot of moisture, drain off the excess water through a strainer.

Put the grains back into the saucepan (or keep them there), fluff with a fork, cover, and let stand to steam for about 5 minutes.

Serve plain or with a handful of chopped herbs.

Notes

Having a batch of this mix in your pantry makes side dishes easy. Just scoop out a cupful and away you go. I mostly cook these grains with water, but chicken broth or mushroom broth is delicious, and you can finish with chopped fresh herbs, chopped nuts, or a spoonful of Garlic-Chile Crunch (page 306). —Makes 4 cups (12 to 16 servings)