ONE JAR THAT DOES EVERYTHING – 8 GRAIN MIXED SEED JAR

If you’re thinking of baking our rye sourdough, this is of the ingredients. This is a simple bulk jar of whole grains, seeds and legumes that you can cook up and dip into all week. Inspired by nutritionist Dominique Ludwig’s mixed seed jar concept, the idea is beautifully low-effort: fill a large jar once with equal parts of each ingredient, then whenever you need a protein or fibre boost, just scoop out a portion, rinse, and cook. In 25 minutes you have a versatile, nourishing base that can go into salads, soups, tray bakes, or grain bowls — no fuss, no planning required. With up to nine plant points in every serve, it’s one of the most efficient things you can do for your gut health all week.

Ingredients

• Equal parts of each (suggested starting quantity: 100g of each to fill a large jar):
  • Quinoa
  • Freekeh
  • Green lentils
  • Pearl barley
  • Mung beans
  • Millet
  • Buckwheat
  • Black Lentils
  • Amaranth (optional — adds a lovely peppery note and is a complete protein)
  • Farro (optional — adds a nutty, chewy texture; note it contains gluten)
• Water, for rinsing and cooking

To Make the Jar

1. Measure equal quantities of each grain, pulse, and legume and combine in a large airtight jar. Label it with the contents and date — this is your staple mix to return to again and again.

To Cook a Portion

1. Measure out approximately 125g (½ cup) of the dry mix into a fine mesh sieve.
2. Rinse thoroughly under cold running water until the water runs clear.
3. Transfer to a small saucepan and cover with cold water (about 375ml, or a 1:3 ratio). Bring to the boil over medium-high heat.
4. Reduce heat to a simmer, cover, and cook for 25 minutes until all grains and legumes are tender but still have a little bite.
5. Drain any excess water, then use immediately or allow to cool before storing.

Notes

Storage: Cooked grain mix keeps well in an airtight container in the fridge for up to 4 days. Give it a quick rinse before using in cold salads.

How to use it: Add straight to warm soups in the last few minutes of cooking, toss through salads with olive oil and lemon, or stir through tray bakes as a nutritious rice substitute. It also works beautifully piled onto toasted rye sourdough with avocado or a soft-boiled egg.

Make sure you use pearl barley, not hulled barley — hulled barley retains more nutrients but takes significantly longer to cook and won’t be ready at the 25-minute mark.

What about bulgur wheat? Bulgur cooks quickly but is pre-cooked during processing, which means it can go mushy if simmered with the rest of the mix. If you love bulgur, cook it separately and stir it through afterwards.

Gluten-free version: Leave out the freekeh, pearl barley, and farro (if using) and replace with extra quinoa, amaranth, or millet. All other ingredients in the base jar are naturally gluten-free.

Pairs beautifully with: Our Rye Sourdough — slice, toast, and pile some ricotta and the grain mix on top with whatever you have on hand.