Multi-grain Rice Salad

Serves: 4-6
Prep Time: 15 min

Cooking Time: 40-45 min

Total:  60 min

Ingredients

2 tsp. vegetable oil
1 small onion, chopped
1-2 cloves garlic, chopped
1/2 cup brown rice, rinsed

1/2 cup quinoa

1/2 cup pearl barley, rinsed
3 cups water

1 red pepper, chopped

1/4 cup currants (or more)

a few sprigs of parsley, finely chopped

a few sprigs of cilanto, finely chopped

1 lime, juiced

2-3 tbsp. pine nuts, toasted
1 tsp. ground cumin
dash of cayenne pepper

1/3 tsp. cinnamon (or more)

1/8 tsp. nutmeg (or more)

salt and pepper

Directions

1. Heat oil in a large pot, and sautee onions and garlic until tender.  Stir in spices and cook for 30 seconds, until fragrant.
2. Add rice, barley and quinoa, and mix well.
3. Add water, stir and bring to a boil.  Reduce heat, cover with a lid and cook for 40 to 45 minutes, until liquid has absorbed and grains are tender.
4. Remove from heat and let cool.
5. Add red peppers, toasted pine nuts, cilantro, parsley, currants and lime juice.  Toss to combine.
6. Serve salad at room temperature, as a side dish.

Adapted from Bonnie Stern's Simply HeartSmart Cooking (1994: 221)