Multi-Grain Brown Rice

1 tsp. reduced-sodium bouillon (Better Than Bouillon or similar brand)
2 ½ cups water
½ cup brown rice (not quick cooking)
¾ cup of any grain in any combination:
  Wheat berries
  Regular brown rice
  Rye berries
  Wild rice
  Whole oat groats
  Spelt berries
  Whole or hulled barley
  Whole triticale
  Whole buckwheat
  Unhulled sesame seeds
Optional: add 1-2 tablespoons dry vegetable mixture (in spice section)

Bring water and bouillon to a boil.  Add grains and reduce heat to simmer, cover and cook without peeking for 45 minutes. 

Remove from heat and allow to stand 10 minutes.  Fluff with fork and serve. 

Ideas for Leftovers: Sauté chopped carrots, celery, onion, zucchini and bell pepper in a few tablespoons water, wine or reduced-sodium broth until tender.  Add grains and stir cooking until heated through.  Season with any of the following:  tarragon leaves, onion powder, sage, thyme, marjoram, savory, Angostura low-sodium soy sauce, Veg It or salt-free Spike seasoning.

Yield: 5 (1/2 cup) servings.

PER SERVING:     
CALORIES: 150     
FAT: 1g            SATURATED FAT: 0g
SODIUM: 115mg
CARBOHYDRATE: 31g    
CHOLESTEROL: 0mg    
PROTEIN: 4g
FIBER: 3g

WeightWatchers Points:  2

Diabetic Exchange: 2 carbohydrate