Barley and Brown Rice Pilaf

Preheat a pot to medium-high heat with half the butter. Add the brown rice, and stir to coat with the butter and toast for 2 minutes or so. Add the chicken stock, cover, and cook to package directions.

Meanwhile, cook the barley in water according to the package directions.

When both grains are cooked, combine together with the remaining butter and garlic. Stir, and taste; add some salt if you’d like!

Options: Stir in citrus zest, fresh herbs, scallions, arugula … sky’s the limit on how you can doctor this.