Brown Rice And Barley Salad With Sprouted Red Lentils And Green Beans Recipes

BROWN RICE AND BARLEY SALAD WITH SPROUTED RED LENTILS AND GREEN BEANS

This hearty salad, dressed with a creamy, spicy dressing, can be made with a number of different grains. I've been making iterations of this hearty whole grain salad tossed with a creamy, curry-spiced dressing since my earliest days of vegetarian cooking. My choice of grains for this version was a function of what I found in my pantry and my refrigerator: -- enough brown rice and barley to combine for a salad but not enough for a more substantial dish. Farro or spelt would also work. The split red lentils, soaked just long enough to soften and begin to sprout, contribute color and texture along with their grassy flavor. Tossing the grains with lemon juice while they're still warm intensifies the flavors in the salad.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, vegetables, appetizer, main course, side dish

Yield Serves 6

Number Of Ingredients 20

Brown Rice and Barley Salad with Sprouted Red Lentils and Green Beans image

Steps:

To cook barley, bring 1 quart water to a boil in a medium-size saucepan, add salt to taste and barley. Boil like pasta for 40 to 50 minutes, until tender (some stores now sell par-boiled barley, which takes 15 to 20 minutes - not the 10 minutes that the package says to cook it). Turn off heat, drain, return barley to the pot, cover pot with a towel and return lid. Let sit for 10 minutes or longer.
While barley is cooking, cook rice in another saucepan. Combine with 1 cup and plus 2 tablespoons water and salt to taste and bring to a boil. Reduce heat, cover and simmer over low heat for 30 to 40 minutes, until water has been absorbed by the rice. Turn off heat, cover pot with a dish towel and return lid. Let sit for 10 minutes or longer.
Transfer cooked barley and rice to a bowl (you should have 2 1/2 to 3 cups cooked grains) and toss with 2 tablespoons fresh lemon juice. Allow to cool if desired.
Make dressing. In a bowl or jar, whisk or shake together mayonnaise, yogurt, curry powder, ground cumin, chili powder, lemon juice, salt, and grapeseed oil. The mixture should be creamy. Taste and adjust salt.
Combine all of the salad ingredients except the nigella seeds and toss with dressing. Transfer to a platter, a salad bowl or individual plates. Sprinkle nigella seeds over each serving.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 266 milligrams, Sugar 6 grams

Ingredients

1/3 cup barley
Salt to taste
1/2 cup brown rice (short or long -grain)
2 tablespoons fresh lemon juice
1 tablespoon mayonnaise
1/4 cup plain yogurt
1 teaspoon curry powder
1/2 teaspoon lightly toasted cumin seeds, ground
1/4 teaspoon mild chili powder
2 tablespoons lemon juice
Salt to taste
1/4 cup grapeseed oil
2 tablespoons split red lentils, soaked for 2 hours or longer in water to cover and drained (1/4 cup soaked)
1 cup diced European or Japanese cucumber
3 ounces green beans, blanched for 4 minutes and cut in 1-inch lengths (about 1/2 cup)
1 small green pepper, either sweet or hot, cut in small dice
1/4 cup raisins or finely diced plums or pluots
2 tablespoons chopped chives
1/4 cup chopped cilantro
2 teaspoons nigella seeds

BROWN RICE AND BARLEY

Koreans have long embraced the healthful properties of whole grains like millet, barley and oats. This combination is fragrant and delicious! Adapted from Gourmet magazine(March 2009).

Provided by Sharon123

Categories Short Grain Rice

Time 1h

Yield 8 serving(s)

Number Of Ingredients 4

Brown Rice and Barley image

Steps:

Rinse the rice and barley in a sieve, then drain and move to a 4-5 quart heavy pot.
Add water or broth and bring to a rolling boil.
Reduce heat to low and cook covered, about 45 minutes.
Remove from heat and let stand, covered, 10 minutes. Stir from top to bottom with a rubber spatula. Add salt and pepper to taste, or whatever seasoning you like. This is good served with veggies, soy sauce and a little butter too. Enjoy!

Ingredients

2 cups short grain brown rice (or medium grain)
1/2 cup pearl barley
3 1/2 cups water (or vegetable broth)
salt and pepper

BROWN RICE LENTIL SALAD

"My family isn't always crazy about trying new recipes," DeAnn Howard writes from Lisbon, Iowa. "The first time I served this salad, they took tiny helpings just to appease me. But the unanimous verdict was 'It tastes great!'"

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 7 servings.

Number Of Ingredients 14

Brown Rice Lentil Salad image

Steps:

In a small saucepan over medium heat, bring the rice, water and bouillon to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is tender. Cool., In a large bowl, combine the rice, lentils, tomato, onions and parsley. In a small bowl, combine the remaining ingredients. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 111 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 369mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

Ingredients

1/2 cup uncooked brown rice
1 cup water
1 teaspoon chicken bouillon granules
1 cup cooked lentils
1 medium tomato, seeded and diced
1/3 cup thinly sliced green onion
1 tablespoon minced fresh parsley
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons lime juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

BROWN RICE WITH LENTILS

In just a few moments, I can have this homey side dish in the oven, leaving me plenty of time to attend to the rest of my meal.-Michele Doucette, Stephenville, Newfoundland and Labrador

Provided by Taste of Home

Categories Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 13

Brown Rice with Lentils image

Steps:

In a 1-1/2 qt. baking dish coated with cooking spray, combine the first 10 ingredients. Cover and bake at 350° for 40 minutes. , Stir in the tomatoes and salt. Cover and bake for 20-30 minutes longer or until rice and lentils are tender. Remove and discard bay leaf. Sprinkle with cheese. Bake, uncovered, for 5-8 minutes or until cheese melts.

Nutrition Facts : Calories 169 calories, Fat 1g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 427mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 7g fiber), Protein 10g protein. Diabetic Exchanges

Ingredients

1-1/2 cups reduced-sodium chicken broth or vegetable broth
1/2 cup white wine or reduced-sodium chicken broth or vegetable broth
1 medium onion, chopped
1/2 cup dried lentils, rinsed
1/2 cup uncooked brown rice
1 garlic clove, minced
1 bay leaf
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 cup Italian stewed tomatoes, cut up
1/4 teaspoon salt
1/2 cup reduced-fat shredded Swiss cheese

WILD- AND BROWN-RICE SALAD

Our rice salad, which can be served chilled or at room temperature, includes three types of the grain -- wild, brown, and brown basmati -- as well as tomatoes, cucumber, celery, onion, and peppers. Any combination of rice or commercial blend of rice would work well in this recipe.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 12

Wild- and Brown-Rice Salad image

Steps:

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, and mustard; set aside.
Place the wild rice, brown rice, yellow pepper, red onion, celery, cucumber, cherry tomatoes, and cilantro in a medium bowl. Add the dressing, and toss well to combine. Transfer to a serving bowl.

Nutrition Facts : Calories 152 g, Fat 2 g, Fiber 4 g, Protein 2 g, Sodium 136 g

Ingredients

1 tablespoon olive oil
1 1/2 tablespoons balsamic vinegar
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Dijon mustard
1 1/2 cups cooked wild rice, made according to package directions; 3 cups cooked brown and/or brown basmati rice (about 1 1/3 cups uncooked), made according to package directions
1 yellow bell pepper, cut into 1/2-inch pieces
1/2 red onion, finely chopped
2 stalks celery, cut into 1/2-inch pieces
1/2 seedless cucumber, quartered lengthwise and cut into 1/4-inch slices
6 ounces red cherry tomatoes, quartered
1/4 cup chopped fresh cilantro

BROWN AND WILD RICE SALAD

This wild rice salad, developed by the Light & Tasty Test Kitchen, is twice as nice since it stars both brown and wild rice! Tangy raspberry vinegar complements the nutty flavor of the rice, while dried cranberries provide unexpected bursts of sweetness.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11

Brown and Wild Rice Salad image

Steps:

In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.

Nutrition Facts : Calories 343 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 450mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein.

Ingredients

1 cup brown rice, cooked
1 cup wild rice, cooked
6 green onions, chopped
3/4 cup dried cranberries
1/3 cup coarsely chopped pecans, toasted
2 tablespoons chopped fresh parsley
1/4 cup olive oil
6 tablespoons raspberry vinegar
2 tablespoons honey
1-1/2 teaspoons salt
1/2 teaspoon pepper

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Brown Rice And Barley Salad With Sprouted Red Lentils And Green Beans Recipes

BROWN RICE AND BARLEY SALAD WITH SPROUTED RED LENTILS AND GREEN BEANS

BROWN RICE AND BARLEY

Koreans have long embraced the healthful properties of whole grains like millet, barley and oats. This combination is fragrant and delicious! Adapted from Gourmet magazine(March 2009).

BROWN RICE LENTIL SALAD

"My family isn't always crazy about trying new recipes," DeAnn Howard writes from Lisbon, Iowa. "The first time I served this salad, they took tiny helpings just to appease me. But the unanimous verdict was 'It tastes great!'"

BROWN RICE WITH LENTILS

In just a few moments, I can have this homey side dish in the oven, leaving me plenty of time to attend to the rest of my meal.-Michele Doucette, Stephenville, Newfoundland and Labrador

WILD- AND BROWN-RICE SALAD

Our rice salad, which can be served chilled or at room temperature, includes three types of the grain -- wild, brown, and brown basmati -- as well as tomatoes, cucumber, celery, onion, and peppers. Any combination of rice or commercial blend of rice would work well in this recipe.

BROWN AND WILD RICE SALAD

This wild rice salad, developed by the Light & Tasty Test Kitchen, is twice as nice since it stars both brown and wild rice! Tangy raspberry vinegar complements the nutty flavor of the rice, while dried cranberries provide unexpected bursts of sweetness.

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