I cooked Mixed Grain today. Because I added some Black Rice, it turned purple. I was planning to make a Rice Salad, but the colour of the Mixed Grains reminded me my ‘Cuban Black Beans’, and I ended up making this salad. Because it was so good, I am now writing down how I made this salad.


6 to 8 Servings


2 cups (*180ml cup) Mixed Grains
*Today I used Medium Grain Brown Rice, Black Rice, Barley, Quinoa and Wild Rice.
3 cups (*180ml cup) Water
1 tablespoon Oil
1/4 teaspoon Salt
1 Green Capsicum
1/4 to 1/2 Red Onion *finely chopped
1 can (400g) Black Beans *rinsed and drained
1/2 cup Edamame Beans *optional, but recommended
2 to 3 tablespoonfuls chopped Pickled Jalapeño

*Note: You can use your favourite salad dressing instead.
3 tablespoons Lemon Juice OR Vinegar of your choice
2 tablespoons Olive Oil OR Oil of your choice
1 small Garlic *grated
1/2 teaspoon Sugar
Salt & Black Pepper

  1. Wash the mix of Grains, drain, and place in a large sauce pan or rice cooker’s inner pot. Add Water, Oil and Salt. *Note: The amount of Water depends on the types of the grains.
  2. Cook over low heat until water is gone, OR let the rice cooker to cook. I used my rice cooker’s ‘Brown Rice’ setting. After water is gone, you need to let it steam at least for 10 minutes.
  3. Meanwhile, prepare other ingredients. Combine all the Dressing ingredients in a large mixing bowl. Season with Salt & Pepper to suit your taste.
  4. Cut Capsicum into the size of a bean and add to the bowl. Add finely chopped Red Onion, Jalapeño and Beans as well, and mix to combine.
  5. Add the cooked Grains and mix to combine. You might need to add extra Salt & Pepper.