Wild And Brown Rice Salad

Total Time: 3 hrs 5 mins Preparation Time: 15 mins Cook Time: 2 hrs 50 mins

Ingredients

• Servings: 10
• 3/4 cup hulled barley
• 3/4 cup wild rice
• 3/4 cup long grain brown rice
• 1/2 cup minced celery
• 1/3 cup minced red onion
• 2 tablespoons apple cider vinegar
• 1/3 cup toasted chopped walnuts (optional)
• 3 tablespoons lemon juice
• 2/3 cup olive oil
• 1 tablespoon minced fresh dill
• 1 tablespoon minced fresh mint
• 1 tablespoon minced fresh cilantro
• 1 tablespoon minced fresh parsley
• salt
• fresh ground black pepper
• 6 1/2 cups lightly salt water, divided

Recipe

• 1 in a saucepan on high flame, bring 2 cups of water to a boil.
• 2 add barley and cover it.
• 3 lower flame and allow to cook for 30 minutes.
• 4 remove from heat and keep aside, covered, for 5-6 minutes.
• 5 uncover the pan and transfer contents to a medium-sized bowl to cool.
• 6 in another saucepan on high flame, bring 2 1/2 cups lightly salted water to a boil.
• 7 add brown rice, cover, lower flame and allow to cook for 40 minutes.
• 8 remove from heat and keep aside, covered, for 5 minutes.
• 9 uncover and transfer to a medium-sized bowl to cool.
• 10 in another saucepan on high flame, bring 2 cus of lightly salted water to a boil.
• 11 add wild rice, cover and cook for 40 minutes on low heat.
• 12 remove from heat, cover and keep aside for 5 minutes.
• 13 uncover and transfer to a medium-sized bowl to cool.
• 14 now, grab a large serving bowl.
• 15 in it combine the cooked barley, wild rice, brown rice, onion, celery, and walnuts if you've used them.
• 16 take a small bowl and in it stir together the vinegar and lemon juice.
• 17 gradually, whisk in oil and stir well.
• 18 add dill, mint, cilantro and parsley.
• 19 season with salt and pepper.
• 20 drizzle this dressing over the salad.
• 21 toss to coat the salad well in it.
• 22 serve chilled or at room temperature.
• 23 enjoy!