• 2 cups short grain brown rice
• 1/2 cup barley
• 3 1/2 cups water
1. Rinse rice and barley in a medium-mesh sieve, then drain and transfer to a pot. Add water and bring to a boil. Reduce heat to low and cook, covered, 45 minutes.
2. Check after 30 minutes and if still liquidy, keep cooking.
3. After liquid is gone, remove from heat and let stand, covered, 10 minutes, then stir from top to bottom with a rubber spatula.