Name: Rice Chopped Salad
Ingredients: ½ cups Wild Rice; ½ cups Barley; ½ cups Brown Rice; 3 whole Scallions; ½ whole Bell Pepper (color Your Choice); ¼ cups Fresh Cilantro Or Other Herb Leaves; 1 cup Cherry Tomatoes; ½ cups Toasted Almond Slivers Or Pieces; ½ cups Feta Cheese; 4 leaves Lettuce; 1 head Endive; ½ cups Each, Parsley And Cilantro Leaves; 1 whole Small Leaf Lettuce (don't Ask); 3 Tablespoons Heavy Cream; 1 clove Garlic; 1 pinch Salt; 2 Tablespoons Lemon Juice; 1 Tablespoon Honey

Ingredients

Scale

FOR THE SALAD

½ cups Wild Rice
½ cups Barley
½ cups Brown Rice
3 whole Scallions
½ whole Bell Pepper (color Your Choice)
¼ cups Fresh Cilantro Or Other Herb Leaves
1 cup Cherry Tomatoes
½ cups Toasted Almond Slivers Or Pieces
½ cups Feta Cheese
4 leaves Lettuce
1 head Endive

FOR THE DRESSING

½ cups Each, Parsley And Cilantro Leaves
1 whole Small Leaf Lettuce (don't Ask)
3 Tablespoons Heavy Cream
1 clove Garlic
1 pinch Salt
2 Tablespoons Lemon Juice
1 Tablespoon Honey

Instructions

Note on the grains: You can use anything! Quinoa, other rices, farro, even lentils! I’ve tried it all. Same with the veggies – use any fresh raw stuff you love!
First, cook the grains according to package directions in small pots. You can do this way ahead of time!
While the grains are cooking, make the dressing and prep the veggies. Combine all dressing ingredients in a small food processor or blender and blend until smooth. Taste, and add a drizzle of olive oil to thin it out a bit (if necessary) or a bit more salt.
Thinly slice the scallions, lettuce, and endive. Chop the bell pepper and halve the tomatoes.
When the grains/rice are done cooking, fluff with a fork and let cool for a few minutes.
To serve, place a small spoonful of each of the grains into a large bowl. Add any veggies you’d like, and some cheese, cilantro, and almonds. Drizzle with a spoonful of dressing. Toss gently and serve with coarse sea salt, extra feta, and extra dressing.