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

1. 1

   To cook barley, bring 1 quart water to a boil in a medium-size saucepan, add salt to taste and barley.

2. 2

   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).

3. 3

   Turn off heat, drain, return barley to the pot, cover pot with a towel and return lid.

4. 4

   Let sit for 10 minutes or longer.

5. 5

   While barley is cooking, cook rice in another saucepan.

6. 6

   Combine with 1 cup and plus 2 tablespoons water and salt to taste and bring to a boil.

7. 7

   Reduce heat, cover and simmer over low heat for 30 to 40 minutes, until water has been absorbed by the rice.

8. 8

   Turn off heat, cover pot with a dish towel and return lid.

9. 9

   Let sit for 10 minutes or longer.

10. 10

    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.

11. 11

    Allow to cool if desired.

12. 12

    Make dressing.

13. 13

    In a bowl or jar, whisk or shake together mayonnaise, yogurt, curry powder, ground cumin, chili powder, lemon juice, salt, and grapeseed oil.

14. 14

    The mixture should be creamy.

15. 15

    Taste and adjust salt.

16. 16

    Combine all of the salad ingredients except the nigella seeds and toss with dressing.

17. 17

    Transfer to a platter, a salad bowl or individual plates.

18. 18

    Sprinkle nigella seeds over each serving.

* Per serving · 4 servings · Values may vary.