Great Grains Medley with Chickpeas and Leeks

This delectable blend of pearl barley, a variety of brown rices, and bulgur--brought alive with delicious seeds and herbs--makes this an incredibly tasty side dish (or meal!), and a really healthy addition to your day--not to mention the fact that the explosive blend of textures and flavors makes for a little party in your mouth!

What you'll need:

• 6 teaspoons organic avocado oil, divided
• 1/2 cup sunflower seed kernels, unsalted
• 1/2 teaspoon salt, divided
• 2 teaspoons vegan margarine (as usual, I recommend Earth Balance)
• 1 1/2 cups thinly sliced leek (about 1 1/2 large leeks)
• 2 cups water
• 2 cups organic vegetable broth (homemade always tastes the best, but there are some great vegan brands on the market too if you just don't have the time)
• 3/4 cup uncooked pearl barley
• 1/2 cup brown rice variety blend (the wilder, the better! Go nuts!)
• 1/2 cup uncooked bulgur
• 1 can organic chick peas
• 1/4 cup chopped fresh Italian parsley
• freshly ground black pepper to taste
• optional: fresh basil leaves for serving (see photo)

What to do:

Heat a Dutch oven or very large frying pan (with a lid) over medium-high heat. Once the pan is sufficiently heated (test this by flicking a single drop of oil into the pan; if it sizzles, your pan is ready to go!), add 3 teaspoons of the avocado oil, the sunflower seeds, and 1/4 teaspoon of the salt. Stir frequently together for about three minutes, or until lightly browned and fragrant. Remove them from the pan and set aside for now.

Reheat your pan over medium heat this time, and add the remaining 3 teaspoons of oil, plus the vegan margarine. Once they melt, stir in the leek slices and cook for approximately 5 minutes, or until tender. Stir them frequently to keep them from sticking to the bottom of the pan.

Then, add the water, vegetable broth, pearl barley, and brown rice blend, and bring the mixture to a rolling boil. Cover the pan, reduce the heat to medium-low, and simmer for 35 minutes. Stir in the bulgur; re-cover and cook for another 10 minutes, or until the grains are tender and all the liquid is absorbed. Don't give in to the temptation to turn up the heat at this stage--it will only crispy-fry the bottom of your rice, turning it black and giving the rest of your dish a nasty flavor! Be patient, and keep the heat nice and low for fluffy, perfect rice. 

Once your rice looks just the way you want it (make it to your preference: pull it off the heat sooner if you like soupier rice, or cook it longer if you like drier rice), remove it from heat and stir in the sunflower seeds, remaining 1/4 teaspoon salt, parsley, chick peas, and pepper to taste. Stir and enjoy!

Presentation tip: For a special occasion (or if you're just feeling fancy!), trim each mound of the grain medley with a circle of basil leaves, and stick an extra sprig right in the center (see photo). It looks beautiful, and tastes delicious too!