Mugi Gohan

INGREDIENTS (serves 4)

• 1 1/3 cups medium grain California rice (aka, kome)
• 2/3 cup pressed barley (aka, mugi)
• 2 cups cold water

INSTRUCTIONS

• Mix rice and barley together, put in a strainer, and rinse thoroughly.
• The water will be clear when all the talc is removed.
• Put  rice and water in a pot.
• Cover the pot with a lid and bring to a boil on high heat.
• Turn the heat down to low and cook about 20 minutes.
• Do not open the cover during this time.
• Turn off the heat and let it steam for another 15 minutes.

The picture in the lower right is a seaweed-based condiment called Gohan-Desu-Yo.  It’s wonderful on Mugi-Gohan and plain white rice. 

 

Source: http://cookingworlds.wordpress.com/2011/01/07/rice-and-barley-mugi-gohan-mugi-meishi/