Brown Rice And Barley Salad Recipes

BROWN RICE AND BARLEY

Steps:

• Rinse the rice and barley in a sieve, then drain and move to a 4-5 quart heavy pot.
• Add water or broth and bring to a rolling boil.
• Reduce heat to low and cook covered, about 45 minutes.
• Remove from heat and let stand, covered, 10 minutes. Stir from top to bottom with a rubber spatula. Add salt and pepper to taste, or whatever seasoning you like. This is good served with veggies, soy sauce and a little butter too. Enjoy!

BROWN RICE AND BARLEY SALAD WITH SPROUTED RED LENTILS AND GREEN BEANS

Steps:

• To cook barley, bring 1 quart water to a boil in a medium-size saucepan, add salt to taste and barley. Boil like pasta for 40 to 50 minutes, until tender (some stores now sell par-boiled barley, which takes 15 to 20 minutes - not the 10 minutes that the package says to cook it). Turn off heat, drain, return barley to the pot, cover pot with a towel and return lid. Let sit for 10 minutes or longer.
• While barley is cooking, cook rice in another saucepan. Combine with 1 cup and plus 2 tablespoons water and salt to taste and bring to a boil. Reduce heat, cover and simmer over low heat for 30 to 40 minutes, until water has been absorbed by the rice. Turn off heat, cover pot with a dish towel and return lid. Let sit for 10 minutes or longer.
• Transfer cooked barley and rice to a bowl (you should have 2 1/2 to 3 cups cooked grains) and toss with 2 tablespoons fresh lemon juice. Allow to cool if desired.
• Make dressing. In a bowl or jar, whisk or shake together mayonnaise, yogurt, curry powder, ground cumin, chili powder, lemon juice, salt, and grapeseed oil. The mixture should be creamy. Taste and adjust salt.
• Combine all of the salad ingredients except the nigella seeds and toss with dressing. Transfer to a platter, a salad bowl or individual plates. Sprinkle nigella seeds over each serving.

SAVORY BROWN RICE AND BARLEY

Steps:

• Saute onion in olive oil in a 4 qt saucepan over medium-high heat.
• Add remaining ingredients, except green onions, and bring to a boil.
• Cover and turn down to simmer, cooking for 45 minutes without removing lid.
• Fluff with a rice, garnish with green onions and serve.

ADZUKI BEAN, BROWN RICE BARLEY SALAD

Steps:

• Soak the beans overnight in plenty of water. When ready to cook, rinse and drain them from their soaking liquid. Place into a medium pot with plenty of water and bring to a boil. Cover (ajar), reduce to medium simmer and allow to cook for about 50 minutes. Freshness of the beans makes a difference, yours might not take as long so check along the way. Set the timer for 20 minutes. Make your rice at same time if need be.
• 20 Minutes into the beans cooking, add the 1/4 cup of barley. If you are worried about the colour from the beans staining the barley, then cook it separately.
• While that cooks, make the dressing by mixing the sesame oil, vinegar, braggs/soy, lime juice, ginger, garlic, sugar, coriander and flax oil. Set that aside.
• In your salad serving bowl add the carrot, green onions, sesame seeds and cilantro.
• Once the beans & barley are cooked, drain then cool them off well in cold water, drain again. Do same with your rice if need be.
• Mix the beans, rice & barley and dressing to the veg in your bowl, mix well and garnish with some extra sesame seeds.

THREE-GRAIN SALAD

Steps:

• In 2-quart saucepan, heat water and wheat berries to boiling. Reduce heat to low. Cover; simmer 10 minutes. Stir in brown rice and barley. Cover; simmer about 50 minutes longer or until grains are tender. Drain if necessary.
• In small bowl, mix dressing ingredients.
• In large bowl, mix cooked grains and remaining salad ingredients. Pour dressing over salad; toss. Cover; refrigerate 1 to 2 hours or until chilled.