1 cup uncooked long-grain white rice
1 cup short-grain brown rice
4 cups blanched slivered almonds
3 cups large sunflower seeds or cashews, soaked and drained
3 tablespoons toasted and chopped pistachios
2 cloves garlic, minced
Preheat oven to 325 degrees F (165 degrees C).
In a medium saucepan bring 2 cups water to a boil. Stir in pasta. 3 minutes. Reduce heat to low, cover and immediately simmer for 20 minutes, or until al dente; leave cool.
In a shallow dish combine white rice, short-grain brown rice, almonds and sunflower seeds, and place ingredients in separate bowl. Stir together. Pour water over rice mixture and stir until it cooks together. Keep adding to pot until complete. Can be done very quickly, adding water until rice pot is almost ready, or very slowly (do not stir) adding water until rice is tender.
Rinse the cooked rice and add 2 tablespoons toasted pistachios, 1/2 teaspoon salt and 1/4 teaspoon all-purpose flour. Add more water, as necessary, to achieve desired consistency. Sprinkle barley or cous. allow to cool.