Description
This mixed grain rice is a nourishing blend of white rice, quinoa, black rice, mochi mugi, and adzuki beans that combines comforting texture with added protein, fiber, and antioxidants for a more balanced everyday staple.
Note that for best results, it’s best to start this recipe the night before to soak some of the ingredients overnight.
Ingredients
Units
Scale
- 2 cups medium grain white rice
- 1/4 cup quinoa
- 2 tbsp black rice
- 1 tbsp mochi mugi (barley)
- 1 tbsp adzuki beans
- Bone broth (for added protein) or water (adjust based on your rice cooker or cooking method)
For this mixed grain rice, I use the same water ratio I would for regular medium-grain rice. A general guideline is 1 cup rice : 1 to 1.25 cups water, so for this recipe’s total of 2 1/2 cups of grains, that comes out to about 3 to 3 1/8 cups of water. I find this works well even with the added quinoa, black rice, barley, and adzuki beans - especially since the soaked grains already help even out the cooking. This is where a rice cooker really makes things easy, since you can simply follow the water level markings for mixed grains and let it do the work.
Instructions
- Soak the black rice, mochi mugi, and adzuki beans in plenty of water for at least 3 hours, preferably overnight. This helps soften them, improves texture, and reduces cooking time.
- Drain the soaked grains and rinse thoroughly. Also rinse the white rice and quinoa until the water runs mostly clear.
- Add all grains and legumes into a rice cooker or pot.
- Use the same amount of water as you would for plain white rice and cook (on my rice cooker, I just hit the “Plain” button). Fluff and serve.
Nutrition
- Serving Size: 4 - 6