Ancient Grain and Rice Pilaf

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Put the rice and grains together in a bowl, and rinse a few times with cold water until the water runs clear. Drain.

In a small pot, on medium-high heat, add the olive oil. Once hot, add the leek, garlic and almonds. Cook for 2 minutes, add the stock and bring to a boil.

Add the drained rice and grains to the boiling pot, along with the sage, thyme, salt and pepper. Lower the heat and cover tightly. Simmer for 20 minutes.

Fluff with a fork before serving.

Serves 4.