Multigrain Mexican Rice Recipe
February 2, 2010
Mexican Multigrain Rice
I’m a picky person when it comes to Mexican food. It has to taste a certain way, or I just won’t eat it. I generally get an idea of how good a Mexican restaurant is by how well they prepare their beans and rice. Am I the only one who does this? I mean, you know the food is going to be darn good if they can get the essentials right. I’ve personally had my series of Spanish rice failures in the past and understand how difficult it can be to get that authentic flavor just right. I think I might have accidentally put together my “it” recipe. I used multiple grains instead of the usual white rice. It’s a mix of brown rice, black barley, and daikon radish seeds. The texture, flavor and look of this blend makes this my new favorite Mexican rice, so far.
For a while Mark and I were eating this almost every night for dinner. We became pretty creative with different ways we could use this flavorful, spicy concoction. Mixing it in with black beans and baked chicken, in tacos, on a salad, it’s amazing when you love something, how easily it is for you to come up with different excuses to use it in. I’m cooking up some stuffed green peppers as we speak (post soon to follow).
Multigrain rice: brown rice, black barley, and daikon radish seeds
Ingredients - Vegetarian/Vegan version: replace chicken broth with vegetable broth or water
*I used a rice mixture found at Trader Joe’s, but if you don’t have a store near you, or, if you have a difficult time finding daikon radish seeds and black barley, then replace with pearl barley or wheat berries.
- 1- 7 3/4 ounce can of El Pato brand tomato sauce (this is easily found next to the cans of roasted green chilies and jalapenos at your local grocery store)
- 1 1/4 of chicken broth
- 1 cup multigrain mixture (1/2 cup brown rice, 1/4 cup daikon seeds, 1/4 cup black barley)
Directions
Throw all ingredients into a rice cooker and hit start. If you don’t have a rice cooker, use a medium sauce pan and bring all ingredients to a boil, then reduce heat to low and simmer for 30-45 minutes until liquid is absorbed.
