Amethyst multigrain mix

This multigrain mix is both stunning and delicious! The varying textures, flavors, and colors keep every bite exciting. It took a while experimenting with different grains and proportions, but I love the combination below and it’s become a staple in our pantry. The hearty, nutty flavor is really versatile so I use the cooked grains in all kids of dishes like grain bowls, stir fry, stews, fried “rice,” or even just plain with a little sesame oil and chopped scallions on top.

I make a big batch of the dry mixed grains so that I don’t have to pull out 9 containers every time I want to make it. However, the recipe scales really well up and down depending on how much you want to keep on hand.

DRY GRAIN MIX

Ingredients

1.5 cups short grain brown rice

1/2 cup wild rice

1/2 cup whole barley

1/2 cup whole oats

1/2 cup Job’s tears (also called adlay)

1/2 cup riceberry

1/2 cup farro

1/2 cup wheat berry

2 tbsp black sweet rice

Directions

1. Make the Amethyst mixed grain mix by adding all the grains to a large airtight container. Then stir it well until all the grains are mixed (pictured below).

2. Store at room temperature in the airtight container.

Cooking Instructions

INSTANT POT Ingredients

1 cup Amethyst mixed grain mix (see above)

1/4 tsp kosher salt

1 cup water

Instant Pot Directions

1. Rinse the grains in cool water until the water is mostly clear. Washing the grains thoroughly helps them stay separate and decreases the gummy texture that these grains sometimes get when they are cooked.

2. Add the grains, salt, and water to the InstantPot. Set the Instant Pot to "Low" pressure for 16 minutes. Turn the pressure valve to "Sealing." When the Instant Pot beeps that it's done, let the pressure release naturally.

3. As soon as the pin drops, the grains are ready to eat! Fluff the grains with a fork before serving to help separate the grains.

STOVE TOP Ingredients

1 cup Amethyst mixed grain mix (see above)

1/4 tsp kosher salt

2 cups water

Stove top Directions

1. Rinse the grains in cool water until the water is mostly clear. Washing the grains thoroughly helps them stay separate and decreases the gummy texture that these grains sometimes get when they are cooked.

2. Add the grains, salt, and water to a medium sized pot. Bring this to a boil over medium-high heat. As soon as it starts to boil, turn the heat down to a very gentle simmer. Cover and cook for 30 minutes.

3. Fluff the grains with a fork before serving to help separate the grains.