top of page
shutterstock_1023471091 (Large).jpg

Brown Rice and Wheat Berries

Prep Time

3 min

Cooking Time

70 min





  • 2 cup brown rice

  • 1/2 cup wheat berries (red winter variety), rye berries or barley soaked 6 to 8 hours

  • 3 to 3 1/2 cups water

  • pinch of sea salt per cup of grain

  • parsley or watercress for garnish


  1. Place washed rice in a pressure cooker. Mix soaked barley in thoroughly. Add water. Do not add salt or cover pressure cooker. Place on a low flame for 15 to 20 minutes.

  2. Add salt and place cover on pressure cooker. Turn flame high and bring to pressure. When pressure is up, reduce flame to medium-low and place flame deflector under cooker. Cook for 50 minutes.

  3. When rice is done, remove from flame and place a chopstick or spoon under the pressure gauge to allow pressure to escape more quickly.

  4. When all pressure is out, remove cover. Let rice sit for 4 to 5 minutes and then place in a wooden bowl. 

  5. Garnish with a sprig of parsley or watercress to serve.


Michio and Aveline Kushi

bottom of page