Brown rice and barley salad – Food & Home Magazine
Low GI, vegetarian, and deliciously filling? Yes, this brown rice and barley salad has it all! A wonderful light lunch or side dish.
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Colander
- Measuring cup
- Measuring spoon
- Mixing bowl
- Serving bowl
Ingredients
- <h3>Dressing</h3>
- 60ml (¼ cup) hummus
- 60ml (¼ cup) Bulgarian yoghurt
- a few fresh coriander leaves juice of 1 lemon
- 5ml (1 tsp) honey salt and freshly ground black pepper, to taste
- 200g (1 cup) brown rice
- 180g pearl barley 1 red onion, cubed
- 2 Granny Smith apples, 1 cubed and 1 thinly sliced
- 1 stick of celery, thinly sliced
- a handful of fresh flat-leaf parsley, chopped a handful of rocket
- 100g soft goat’s cheese, broken into pieces
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