Rice has pride of place at the Korean table, but Koreans have also long embraced the healthful properties of other whole grains like millet, barley, and oats. This combination is fragrant and delicious.
Recipe information
Total Time
1 hr
Yield
Makes 8 (as part of a korean meal) servings
Ingredients
2 cups short-or medium-grain brown rice
1/2 cup pearl barley
3 1/2 cups water
Preparation
Rinse rice and barley in a medium-mesh sieve, then drain and transfer to a 4- to 5-quart heavy pot. Add water (31/2 cups) and bring to a rolling boil. Reduce heat to low and cook, covered, 45 minutes. Remove from heat and let stand, covered, 10 minutes, then stir from top to bottom with a rubber spatula.
