Penelope Four Grain Recipe

Prepare the Grains

Rinse the quinoa, brown rice, farro, and barley under cold water. In a large pot, combine all four grains with 4 cups of vegetable broth. Bring to a boil, then reduce the heat to low and cover. Cook for about 30 minutes or until all grains are tender and the liquid is absorbed.

Chop Vegetables

While the grains are cooking, dice the red bell pepper, zucchini, and carrot into small pieces. Rinse the spinach and set aside.

Sauté Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced garlic and sauté for about 1 minute until fragrant. Then add the red bell pepper, zucchini, and carrot. Cook for 5-7 minutes until vegetables are tender.

Add Spinach and Seasonings

Stir in the spinach and cook until wilted, about 2 minutes. Add thyme, salt, and black pepper, stirring to combine.

Mix Grains and Vegetables

Once the grains are cooked, fluff them with a fork and add them to the skillet with the sautéed vegetables. Stir well to combine and heat through for about 2-3 minutes.

Plate and Enjoy

Serve the Penelope Four Grain warm as a main dish or side. Enjoy!