Serves 8
60 min
Tokyo Five Grain Recipe
Recipe GLPR86f298a5ed6cdf
A nourishing blend of five ancient and whole grains—brown rice, red Bhutanese rice, millet, quinoa, and amaranth—combined to create a complete protein dish with exceptional nutritional diversity. This grain medley is cooked together with salt to bring out the subtle nutty flavors of each grain, resulting in a versatile side dish or wholesome base for meals. Light, satisfying, and naturally free from common allergens, this recipe celebrates the nutritional power of whole grains.
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Ingredients
1 cup short or medium grain brown rice
1 cup red Bhutanese rice
1 cup millet
1/3 cup quinoa
1/4 cup amaranth
2 teaspoons salt
6 cups water
Directions
Rinse the brown rice, red Bhutanese rice, millet, quinoa, and amaranth under cold running water in a fine-mesh strainer, stirring gently until the water runs clear. This removes excess starch and any debris.
In a large pot, combine the rinsed grains with 6 cups of water and salt. Stir well to distribute the salt evenly throughout the mixture.
Bring the mixture to a boil over high heat, then reduce the heat to low and cover with a tight-fitting lid.
Simmer gently for 45 to 50 minutes, or until all the water has been absorbed and the grains are tender but still maintain their individual texture and appearance.
Remove from heat and let stand, covered, for 5 minutes to allow the grains to finish absorbing any remaining moisture.
Fluff gently with a fork to separate the grains, then divide into 8 equal portions and serve warm.
