Rated 5 out of 5

Barley and Lentil Cold Salad

 

INGREDIENTS:

  • 1 c Tinawon white heirloom rice2/3 c purple prairie barley
  • 2/3 c black beluga lentils
  • 1/3 c green onions, finely chopped
  •  1/3 c red bell pepper, chopped
  • 1/3 tbs cilantro, chopped

 

DRESSING:

  • 3 tbs lemon juice
  • 1 1/2 tbs olive oil
  • 2 clove garlic, minced
  • 1 1/2 tsp ground cumin
  • 1 tsp salt
  • pepper to taste

INSTRUCTIONS:

  • Cook Tinawon white heirloom rice, about 20 minutes. Set aside.
  • Add barley to a new pot of water and bring to boil. Reduce heat, cover and simmer until cooked, about 1hr. Drain excess water, rinse with cool water. (Alternatively: soak barley in water overnight, then, bring to a boil, reduce heat, and simmer for about 45 minutes.)
  • Add lentils to another pot of water. Bring to a boil. Reduce heat, cover and simmer until cooked, about 20 minutes. Drain, rinse with cool water.
  • Toss rice, barley, lentils, onion, red pepper and cilantro. Stir in dressing and chill in refrigerator.

BLOG POSTS:

Lumpiang Ubod

May 8, 2018 1 Comment

INGREDIENTS For the Vegetable Filling 1 tablespoon oil 1 small onion, peeled and chopped 2 cloves garlic, peeled and minced 1 block, Firm Tofu 2

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