LENTIL, BARLEY AND BROWN RICE SALAD WITH DATES AND FETA

By Grandmax4

Ingredients

• 1/3 cup brown rice -- (80 mL)
• 1/3 cup pearl or pot barley -- (80 mL)
• 1/3 cup dry green or brown lentils -- (80 mL)
• 1/2 cup (125 mL) crumbled feta
• 1/2 cup (125 mL) chopped fresh parsley
• 1/4 cup (60 mL) chopped dates -- figs or apricots
• 1 green onions -- chopped (1 to 2)
• 1/2 cup (125 mL) chopped walnuts -- toasted (optional)
• 1/4 cup (60 mL) olive or canola
• 3 tablespoons red wine vinegar or lemon juice -- (45 mL)
• salt and freshly ground black pepper to taste

Preparation

Step 1

Bring a medium pot of water to a boil and add the brown rice, barley and lentils; reduce heat and simmer for 40-45 minutes, until all three are tender.

Immediately drain in a colander, run under cool water to stop them from cooking, and drain well.

Transfer to a large bowl. Add the feta, parsley, dates, green onions and walnuts.

Drizzle with oil and vinegar and sprinkle with salt and pepper; toss to combine.

Serve immediately or refrigerate until needed.