Brown Rice & Barley Medley Recipes

 

Apple Cranberry Rice
Apple Cranberry Rice

Apple Cranberry Rice

Ingredients:

2 ½ cups stock
1 cup Nature's Earthly Choice Brown Rice & Barley Medley
2 tablespoons oil
¼ cup chopped onion
1 medium apple, chopped
½ cup each dried cranberries and walnuts

 

Directions:

  • Bring stock to a boil. Add Brown Rice & Barley Medley.
  • Reduce heat, cover, and simmer for 35 minutes.
  • In a pan, sauté onions and apples for 5 minutes. Toss with rice, cranberries, and walnuts.

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French Onion Rice
French Onion Rice

French Onion Rice

Ingredients:

2 ½ cups water
1 cup Nature's Earthly Choice Brown Rice & Barley Medley
3 tablespoons butter
2 large yellow onions
2 ½ cups beef stock
½ teaspoon ground black pepper
1 tablespoon dried thyme
½ cup shredded Parmesan cheese

 

Directions:

  • Bring the water to a boil and add 1 cup brown rice and barley. Reduce heat, cover, and simmer for 35 minutes.
  • Slice the onions. In a pan, melt the butter over low-medium heat. Sauté the onions until soft and light brown, about 30 minutes.
  • Add the stock and simmer until reduced by ⅓. Stir in the pepper, thyme, Parmesan, and cooked brown rice and barley. Top off with more Parmesan cheese just before serving.

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Thai Coconut Rice with Cashew Ginger Dressing
Thai Coconut Rice with Cashew Ginger Dressing

Thai Coconut Rice with Cashew Ginger Dressing

Ingredients:

Thai Coconut Rice
1 cup Nature's Earthly Choice Brown Rice & Barley Medley
2 ½ cups coconut milk
½ cup cashews, chopped
1 cup red cabbage, chopped
1 cup shredded carrots
½ cup green onions, chopped
¼ cup packed fresh cilantro, chopped (or 1 ½ tablespoons dried cilantro)

Cashew Ginger Dressing
⅓ cup cashew butter
1 tablespoon fresh grated ginger
2 tablespoons sesame oil
2 tablespoons honey or sugar
1 tablespoon rice vinegar
¼ to ½ cup warm water
Salt, to taste

 

Directions:

  • Bring the coconut milk to a boil and add 1 cup brown rice and barley. Reduce heat, cover, and simmer for 35 minutes.
  • In a small pan over low heat, warm the cashew butter for 3 to 5 minutes. Transfer to a bowl and whisk with ginger, oil, honey, and rice vinegar. Add warm water until the dressing is your desired consistency.
  • In a large bowl, combine the coconut rice, cashews, red cabbage, carrots, green onions, and cilantro. Mix in the cashew ginger dressing or drizzle on top.

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Three Bean Rice Salad
Three Bean Rice Salad

Three Bean Rice Salad

Ingredients:

Rice Salad
1 cup Nature's Earthly Choice Brown Rice & Barley Medley
2 ½ cup stock or water
15-ounce can chickpeas
15-ounce can black beans
15-ounce can kidney beans
1 cup corn
1 cup peas
1 medium red bell pepper, diced
¼ cup onion, diced
¼ cup fresh cilantro, chopped
1 teaspoon dried parsley

Marinade
½ cup olive oil
¼ cup honey or sugar
¼ cup apple cider vinegar
1 tablespoon salt
2 teaspoons ground black pepper

 

Directions:

  • Bring the stock to a boil and add 1 cup brown rice and barley. Reduce heat, cover, and simmer for 35 minutes.
  • Mix the marinade ingredients together. Give it a taste and adjust according to your liking.
  • In a large bowl, combine all three beans, corn, peas, red bell pepper, onion, cilantro, and parsley. Add the marinade and toss. Mix in the cooked rice. Serve cold.

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