INGREDIENTS

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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