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Brown Rice & Barley Salad with Apples

Makes 6-8 Servings

Ingredients

• 1 cup Brown Rice, raw
• 1 cup Pearl Barley, raw
• 4 cups Water or Chicken Broth
• 1 Granny Smith apple, medium dice
• 2 Celery Stalks, small dice
• 1 Bell Pepper, small dice
• 6 Green Onions, sliced
• 1/2 cup Pecans, toasted
• 3 Tablespoons Parsley, chopped
• 1 1/2 Tablespoons Mrs. Dash®
• 1/4 Cup Apple Cider Vinegar
• 2 Tablespoons Lemon Juice
• 3 Tablespoons Olive Oil, divided use

Method

• In a heavy saucepan, bring the water or broth to a boil. Stir in the rice and barley and return to a boil. Reduce heat to a simmer and cover. Cook about 45 minutes or until the liquid is absorbed. Stir in 1 tablespoon of olive oil into the rice and barley to prevent sticking. Spread cooked grains on a tray and place in the fridge to cool.
• Add apple, celery, bell pepper, green onions, pecans, parsley and Mrs. Dash® into a medium sized bowl.
• Drizzle the vinegar, lemon juice and remaining olive oil over the ingredients in the bowl and toss to coat.
• Add the rice and barley to the bowl and mix well but gently.

This dish could have cooked chicken or fish added for a complete meal.

Enjoy!

Jamie Samford
Corporate Chef
Winn Meat Company