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Rice, Quinoa, Barley with Bone Broth

Whole grains can be great additions to your diet for vitamins, minerals, and complex carbohydrates. Bone broth = 9 grams of protein per 1 cup. Glutamine, glycine, and collagen in bone broth are key amino acids for gut health. The additional protein, flavor, and simplicity of them mean you can make triple the recipe, freeze some, keep some in the fridge, and add some versatility to your meals!


2 cups bone broth-preferably organic, Kettle and Fire, or homemade

1 cup white rice, barley, or quinoa

salt to taste, 1/4 to 1/2 teaspoon


  1. Bring broth, salt, and whole grain to a boil in a medium saucepan with a tight-fitting lid.

  2. When the broth comes to a boil, turn the stovetop to low, cover it with a lid, and simmer for 20 minutes or until all the broth is absorbed.

  3. Fluff with a fork and set aside.

  4. Grains can be used as a base for bowls, sides, added to soups, frozen, or kept in the fridge for a week. Plan ahead and you can make the dreaded "whats for dinner" question just a little easier.

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