| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Grains & nu, Salad & sal | 8 | servings |
INGREDIENTS
| 3/4 | c | Barley |
| 3/4 | c | Brown rice |
| 3/4 | c | Wild rice |
| 1/3 | c | Red onion; minced |
| 1/2 | c | Minced celery |
| 1/3 | c | Chopped toasted walnuts; (optional) |
| 2 | tb | Apple cider vinegar |
| 3 | tb | Lemon juice |
| 3/4 | c | Olive oil |
| 1 | tb | Fresh dill |
| 1 | tb | Mint |
| 1 | tb | Cilantro |
| 1 | tb | Parsley |
| Salt and freshly ground pepper; to taste |
INSTRUCTIONS
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 2-1/2 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@CSI.com Posted to EAT-LF Digest by "Christine F. Muehling" <CF_Muehling@CSI.com> on Mar 2, 1999, converted by MM_Buster v2.0l.
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