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1
In a saucepan on high flame, bring 2 cups of water to a boil.
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2
Add barley and cover it.
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3
Lower flame and allow to cook for 30 minutes.
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4
Remove from heat and keep aside, covered, for 5-6 minutes.
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5
Uncover the pan and transfer contents to a medium-sized bowl to cool.
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6
In another saucepan on high flame, bring 2 1/2 cups lightly salted water to a boil.
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7
Add brown rice, cover, lower flame and allow to cook for 40 minutes.
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8
Remove from heat and keep aside, covered, for 5 minutes.
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9
Uncover and transfer to a medium-sized bowl to cool.
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10
In another saucepan on high flame, bring 2 cus of lightly salted water to a boil.
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11
Add wild rice, cover and cook for 40 minutes on low heat.
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12
Remove from heat, cover and keep aside for 5 minutes.
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13
Uncover and transfer to a medium-sized bowl to cool.
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14
Now, grab a large serving bowl.
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15
In it combine the cooked barley, wild rice, brown rice, onion, celery, and walnuts if you've used them.
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16
Take a small bowl and in it stir together the vinegar and lemon juice.
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17
Gradually, whisk in oil and stir well.
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18
Add dill, mint, cilantro and parsley.
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19
Season with salt and pepper.
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20
Drizzle this dressing over the salad.
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21
Toss to coat the salad well in it.
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22
Serve chilled or at room temperature.
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23
Enjoy!
