Mixed grains salad

Yield: 8 servings

Measure Ingredient
¾ cup Barley
¾ cup Brown rice
¾ cup Wild rice
⅓ cup Red onion; minced
½ cup Minced celery
⅓ cup Chopped toasted walnuts; (optional)
2 tablespoons Apple cider vinegar
3 tablespoons Lemon juice
¾ cup Olive oil
1 tablespoon Fresh dill
1 tablespoon Mint
1 tablespoon Cilantro
1 tablespoon Parsley
\N \N Salt and freshly ground pepper; to taste

In a medium saucepan over high heat, bring 2 cups lightly salted water to a boil. Add barley, cover, reduce heat to low, and cook 30 minutes. Set aside 5 minutes, then uncover and transfer to a bowl to cool. In a medium saucepan over high heat, bring 2-½ cups lightly salted water to a boil.

Add brown rice, cover, reduce heat to low, and cook for 40 minutes. Set aside 5 minutes, then uncover and transfer to a bowl to cool. In a medium saucepan over high heat, bring 2 cups lightly salted water to a boil. Add wild rice, cover, reduce heat to low, and cook 40 minutes. Set aside 5 minutes, then uncover and transfer to a bowl to cool. In a large bowl, combine cooled barley, brown rice, wild rice, onion, celery, and walnuts (if used). In a small bowl whisk together vinegar and lemon juice; whisk in oil gradually, then add dill, mint, cilantro, and parsley. Season with salt and pepper. Pour dressing over grains and toss to coat well. Serve at room temperature.

Although I'm 99.9999999999% vegetarian now (for fat reason only!) I still love this. I'll make it with Campbell's nonfat beef broth (remember: for fat, not ethics!) because I love the rich beefy flavor, and the wonderful chewiness of the grain. I use lots of fresh black pepper when I sit down to munch.

Recipe by: Christine Muehling CF_Muehling@...

Posted to EAT-LF Digest by "Christine F. Muehling" <CF_Muehling@...> on Mar 2, 1999, converted by MM_Buster v2.0l.

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