Multigrain rice converts by accident

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Mixed grain fried rice with chicken and seaweed (Serves four)

To do mixed grains successfully, combine grains with similar cooking times. To make it less chewy, add a little more water to the pot while cooking this melange of grains.

INGREDIENTS

3-4 cups of cooked mixed grains with rice

1 roast chicken breast, available at supermarkets

1 roast chicken thigh, available at supermarkets

1 cup shredded wakame seaweed, available at Japanese stores

1 onion, peeled and chopped finely

1 tbs vegetable oil

1 tsp sea salt or to taste

Pepper, to taste

Any green garnish

METHOD

Cook the mixed grain rice in a rice cooker. I used 2 cups of brown rice, pearl barley and spelt, and cooked them using 1:2 ratio of grain to liquid.

Add half cup more water if you like your rice to be softer.

Remove the skin from the roast chicken parts and discard. Shred the meat.

Heat the oil in a wok and saute the chopped onion till the pieces are soft. Add the chicken.

Switch off the heat. Add the cooked rice, salt and shredded wakame seaweed to the wok. Toss well to mix. Add pepper, to taste.

Garnish with fresh coriander or parsley before serving. Here, lemon thyme was used.

 
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