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Zakkokumai Gluten-free Multigrain Rice Blend
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
02/19/2015 - The Japanese make a dish called Zakkokumai, which is cooked Japanese rice and millet. Zakkoku just means “mixed grains”, and mai is rice. Commercial Japanese dry mixes often use barley, so it’s best to make your own. I’ve modified that a bit by adding quinoa to the bunch.
If you’re eating gluten-free because of celiac disease or gluten-intolerance, chances are you’re not getting enough fiber, or vitamins. If you’re like me, you may eat a lot of rice.
One easy way to get a wider grain profile, and more nutrition, into your diet is to add gluten-free grains to standard brown, white or mixed rice.
- 1 cup brown rice
- 1 cup white rice
- ¼ cup quinoa
- ¼ cup millet
- 5 cups water
Rinse rice and grains in clean water.
Place in pot with water and bring to a boil.
Reduce heat to a simmer and cook until tender to taste, about 40 minutes.
Other options include buckwheat, flax seed, sesame seed, poppy seed, black rice, wild rice, gluten-free oats, or any other gluten-free grain. Adjust cooking time and wage levels as needed.
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