Whip up this whole grains recipe every Sunday to add to your meals throughout the week. It saves time, energy and adds a fiber-filled nutritious component.
Rinse the grains and lentils with water in a sieve.
If using a rice cooker, place all ingredients in it and turn it on to "cook".
If not using a rice cooker, place water in a large saucepan and bring it to a boil, add the grains and lentils, and return to a boil. Reduce the heat, cover, and simmer until all the water is absorbed (~30 minutes). Fluff the grain with a fork, replace the lid, remove from the heat, and let sit for about 15 minutes.
Seperate into single serving tupperware containers or place entire batch in one large container. Store in the refrigerator for up to 1 week.
Notes
Hulled barley is the whole grain form of barley. Pearled barley is more processed and therefore lacks some of the nutrients that are in hulled barley. It is more difficult to find hulled barley (I bought mine in an Asian grocery store) so pearled barley can be used in its place if needed.I use this Aroma Rice Cooker for this recipe and it works great!