Wehani Rice & Barley Salad

Wehani Rice & Barley Salad
Photo by Alan Richardson


  • 1 Tbs. olive oil
  • 2/3 cup extra-virgin olive oil
  • ¼ cup chopped fresh flat-leaf parsley, or a mixture of parsley and any or all of the following fresh herbs: basil, rosemary, and thyme
  • 2 cloves garlic, minced
  • ¼ cup red-wine vinegar
  • 1 bay leaf
  • 1 cup pearl barley
  • + 6 more ingredients
    • ¼ cup thinly sliced scallions
    • 2/3 cup coarsely ground cracked bulgur wheat
    • Freshly ground black pepper
    • 2/3 cup chopped red onion
    • Kosher salt
    • 1 cup Lundberg’s Wehani rice (available in some supermarkets and specialty food stores)

In a large, heavy-based saucepan, heat the 1 Tbs. olive oil over medium heat. Add the bay leaf, rice, and barley and toast lightly, stirring, about 3 min. Add 4 cups water and 1/2 tsp. salt. Cover and simmer until the rice has begun to burst and the barley is somewhat soft and doubled in size, 40...

View full recipe at Fine Cooking


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