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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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.] Ingredients:
1 pound barley |
salt |
1/2 pound rye berries |
1/2 pound wheat berries |
1 cup pitted, halved kalamata olives |
1 cup crumbled feta cheese |
1 cup 1/4-inch diced cucumber |
1 cup 1/4-inch diced tomato |
1/2 cup 1/4-inch diced red onion |
1/2 cup chopped parsley leaves |
1/2 cup chopped dill |
1/4 cup cider vinegar |
1/4 cup minced dill |
4 cloves garlic, minced |
3/4 cup olive oil |
salt and pepper |
Directions:
1. 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.
2. 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.
3. When cool, combine with the remaining ingredients.
4. 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.
5. Toss the salad with the dressing and serve.
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