Ingredients
- 3/4 cups Brown Rice (150g)
- 3/4 cups Pearl Barley, Raw (150g)
- 2 teaspoons Olive Oil (10g)
- 2 teaspoons Balsamic Vinegar (10g)
- 1/2 Lemon (45g), juiced
- 2 Celery Stalk (80g), finely chopped
- 1 Red Capsicum (92g), finely chopped
- 4 Shallot (12g), finely chopped
- 2 Carrot (122g), coarsely grated
- 1/4 cups Flat Leaf Parsley Leaves (10g), finely chopped
Method
- Place rice and barley in a sieve and rinse under running water. Drain. Cook in a large saucepan of boiling water for 20 minutes. Drain and rinse under running water. Drain well.
- Combine oil, vinegar and half the lemon juice in a large bowl. Add rice and barley mixture, celery, capsicum, shallots, carrot and parsley. Season with freshly ground black pepper and stir to combine.
- Divide salad between plates and drizzle over remaining lemon juice to serve.
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