Total Time
3hrs 5mins
Prep 15 mins
Cook 2 hrs 50 mins

A wonderful salad to have at potluck parties or get-togethers. You could save time by preparing the grains and wild rice concurrently by using separate cooking pans and separate bowls for cooling them.

Ingredients Nutrition

Directions

  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!