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Summer four-grain salad with garlic, lemon and herbs
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Total Time:
40 minutes
Elevated rice salad with a medley of grains, aromatic herbs, and exotic spices.
Ingredients:
  • ½ a bunch of fresh mint (15g)
  • ½ a bunch of fresh parsley (15g)
  • 200 g mixed wild rice
  • 100 g red rice
  • 100 g pearl barley or farro
  • 1 bulb of garlic
  • 1 lemon
  • olive oil
  • ½ teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 75 g rolled porridge oats
Instructions:
  • Separate mint and parsley leaves. Combine rice, barley, garlic bulb, and herb stalks in a deep saucepan with cold water. Bring to a boil and simmer for 20 minutes. For farro, cook for 30 minutes before adding rice. Ensure grains are soft, then cook for an additional minute. Drain, reserving cooking water. Place sieve with grains over saucepan with cooking water. Steam for about 10 minutes covered. Transfer grains to a bowl to cool. Discard herb stalks, squeeze garlic into a bowl, and mash with a fork. Chop herb leaves, mix with garlic. Season with salt, pepper, olive oil, and lemon juice. Stir dressing into cooled grains. Toast fennel, cumin seeds, and oats in olive oil until fragrant. Combine grain mixture with half of the toasted oats, sprinkle the rest on top. Drizzle with olive oil, sprinkle chopped parsley, and serve.

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