A Middle Eastern salad with lots of fresh-herb flavour made with a unique blend of six grains including wehani rice, rye berries and brown rice. It’s delicious with roast chicken, grilled lamb kebabs or pork tenderloin.
- Rinse the rice under cold water until there’s no starch running out of it.
- Put the rice and water in a pot and bring to a boil over high heat. Reduce the heat to low, cover and cook for 35 to 40 minutes. Let the rice cool completely. This can be done a day in advance.
- Combine the rice and salad ingredients in a bowl and season.
- Whisk together the salad dressing ingredients and pour over the salad. Toss and serve.