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.
