Japanese Barley Rice

• 1/2 cup hato mugi
• 1/2 cup short-grain brown rice
• 1/2 cup white rice
• 3 cups water
• pinch of salt
• 3-4 slices pickled ginger

In a three quart saucepan, add water to the grains and stir in salt. Bring to boil over high heat, and then simmer on low heat, covered, for 1 hour. Remove grain from heat and let sit for 15 minutes. Dice pickled ginger. Fluff rice with ginger and serve.