Remember Mugicha aka barley tea that’s popular in Japan and Korea? The Mixed Stew crew combined some barley tea kernels with brown rice kernels to brew a soothing tea. The brewing process extracts all the rich nutrients and flavors from brown rice. Brown rice tea contains selenium, which can help strengthen the body’s immune system and fight colon cancer. The nutty barley tea flavors are enhanced by the earthy and wholesome grain taste of brown rice. The resulting hybrid tea can be enjoyed as a relaxing hot drink or refreshing ice-cold beverage. Before combining the two in boiling hot water, toast the rice grains in a pan on the stovetop. You don't want to burn the rice, but you do want to smell the toasted aroma before adding the grains with the barley to the brewing tea liquid. Note that the cooked rice and barley, a byproduct of brewing this tea, can also be served as a nutrient-rich substitute for steamed white rice with any savory dish.
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