Planet Green
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Ingredients:
2 cups uncooked wild rice
1 tablespoon salt
1 cup uncooked barley
3/4 cup olive oil
1/4 cup apple cider vinegar
1 1/2 cups diced fennel
1 cup diced red bell pepper
1 cup diced red onion
1 cup diced, seeded cucumber
1 cup diced, seeded zucchini
1/2 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
Method:
In a medium saucepan, bring 6 cups of water to a boil, add the wild rice and 1/2 teaspoon
salt and return to a boil. Cover, and reduce the heat to low and simmer until the grains are
tender and begin to pop open, 45 to 50 minutes. Cool on a sheet pan and set aside.
Bring 3 cups of water to a boil, add the barley and 1/2 teaspoon salt and return to a boil. Reduce the heat to low and simmer until the grains are tender and begin to pop open, about 35 to 40 minutes. Cool on a sheet pan and set aside.
In a large bowl, combine the wild rice and the barley, season with 2 teaspoons salt, toss with olive oil and vinegar. Add the fennel, red bell pepper, red onion, cucumber, zucchini, parsley, mint and basil. Toss well to combine. For best results, allow the salad to stand at room temperature for 20 minutes before serving.
Yield: 4 quarts, about 16 servings
Learn more about Making Everyday Ingredients Gourmet Meals.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Emeril Salutes the Military episode of Emeril Green.
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