I just discovered a purple heirloom barley that traces it’s roots back to the mountains of Tibet and along the rivers of the Nile. Outrageously nourishing and fun to create a Simple Summer Salad with.. Truthfully this combination of purple barley and wild rice is so exquisitely good alone I was hesitant to add a thing!

A few nutritional facts if you are interested. Heirloom barley is 15% protein, high in cholesterol-fighting beta glucans and a tasty source of potassium, iron and calcium. It also happens to be higher in anthocyanins-antioxidants than blueberries. Wild Rice, actually a seed from marsh grass is rich in protein, fiber, omega 3 fatty acids and iron. The vitamin and mineral content of wild rice is comparable to most grains however it is also high in b vitamins and is a complete protein containing all of the amino acids.

Here is a rough approximation of my creation. Feel free to improvise as you go along.

1 c. purple heirloom barley
1 c. wild rice
4 c. water
1 ear of fresh organic corn (cut away from cob)
1 small yam grated
1/4 c. chopped cilantro
1/8 to 1/4 c olive oil
A splash of rice vinegar
Add Real salt to taste
For a finishing touch add a dash of smoked salt if you have it.

Rinse grains and place in a pot together with 4 c. water
Bring to a Simmer and turn to heat to low.
Cook for about 45 min or until water is absorbed.
Place cooked grains in bowl and add additional ingredients.
Mix together and Enjoy.

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