A grain blend of brown rice, barley, and spelt makes a hearty pilaf that cooks in one pot. This shelf holds everything you need for a weeknight supper, dressed simply with garlic, onion, and herbs to let the nutty grains shine.

Serves 2. 50 minutes, 8 at the stove.

About 530 calories a serving, 8 g protein, 82 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a medium pot over medium heat. Add 1 medium diced onion and cook until softened, about 3 minutes, then add 2 minced garlic cloves and cook until fragrant, about 1 minute more.
2. Pour in 1 cup of the grain blend and stir to coat with oil, toasting lightly for 2 minutes until it smells nutty. Add 2 cups water, a pinch of salt, and bring to a boil.
3. Reduce heat to low, cover, and simmer until the grains are tender and water is absorbed, about 35 to 40 minutes. The grains are done when they have given slightly to the bite.37 min
4. Remove from heat and let sit covered for 5 minutes to finish steaming. Fluff with a fork and season with salt and pepper to taste.

Note Swap in vegetable or chicken broth for water for more flavour. Leftovers keep covered in the fridge for three days and reheat gently with a splash of water. Serve with a sharp vinaigrette, roasted vegetables, or a fried egg on top.