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" This recipe is a great way to
introduce grains to the whole family. If rye or wheat berries are
not available, no big deal!
Substitute any whole grain you like, brown
rice, kamut, and wild rice are all great alternatives." |
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Salads
Rice & Grains |
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INGREDIENTS:
1 lb barley
Salt
1/2 lb rye berries
1/2 lb wheat berries
1 cp pitted halved Kalamata olives
1 cp crumbled feta cheese
1 cp 1/4-inch diced cucumber
1 cp 1/4-inch diced tomato
1/2 cp 1/4-inch diced red onion
1/2 cp chopped parsley leaves
1/2 cp chopped dill
Dressing:
1/4 cp cider vinegar
1/4 cp minced dill
4 cloves garlic minced
3/4 cp olive oil
Salt and pepper
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DIRECTIONS:
Make the salad: Bring a large pot of water
to a boil. Add the barley and cook for 15 minutes.
Using a sieve, remove barley from the water
and transfer to a bowl.
Bring the water back to a boil and salt, to taste.
Add the barley and rye and wheat berries and
cook, stirring occasionally, until tender, about 30 to 40 minutes.
Drain, transfer to a bowl, and cool.
When cool, combine with the remaining ingredients.
Meanwhile, make the Dressing: Whisk together the vinegar, dill,
and garlic.
While whisking, drizzle in the oil to make a
smooth dressing. Season with salt and pepper, to taste.
Toss the salad with the dressing and serve.
Servings: 6 |
