Quinoa Barley Brown Rice Pilaf

1 cup short grain brown rice
1/4 cup pearl barley
2 Tbsp red quinoa
1 Tbsp canola oil
1 tsp dried dill weed
1/4 tsp red pepper flakes
3 cups water
1/2 tsp salt

Heat oil in a 1-1/2 quart (small) pot and add the rice, barley and quinoa.  Toast over medium heat, stirring almost all the time, for about 5-8 minutes, until you smell a nutty aroma, and the rice goes from translucent to solid white/beige.  Add the dill pepper and salt, and stir a few times.  Add the water and salt and bring to a boil.  Stir, and reduce heat to a low, gentle simmer and cover.  Cook about 20 minutes, until all the water has been absorbed.  Remove from heat and place a clean tea trowel over the uncovered pan.  Replace the cover and let sit for another 5-10 minutes.

Serves four as a side dish.