Wehani Rice & Barley Salad

If you can’t find Wehani rice, double the amount of barley; the salad won’t be as colorful, but it will still taste great.

• 1 Tbs. olive oil
• 1 bay leaf
• 1 cup Lundberg’s Wehani rice (available in some supermarkets and specialty food stores)
• 1 cup pearl barley
• Kosher salt
• 2/3 cup coarsely ground cracked bulgur wheat
• 2/3 cup extra-virgin olive oil
• 1/4 cup red-wine vinegar
• 2/3 cup chopped red onion
• 1/4 cup chopped fresh flat-leaf parsley, or a mixture of parsley and any or all of the following fresh herbs: basil, rosemary, and thyme
• 2 cloves garlic, minced
• 1/4 cup thinly sliced scallions

• Freshly ground black pepper

In a large, heavy-based saucepan, heat the 1 Tbs. olive oil over medium heat. Add the bay leaf, rice, and barley and toast lightly, stirring, about 3 minutes. Add 4 cups water and 1/2 tsp. salt. Cover and simmer until the rice has begun to burst and the barley is somewhat soft and doubled in size, 40 to 50 minutes. Drain any excess water and spread the grains on a baking sheet to cool. Meanwhile, in a small saucepan, bring 2/3 cup water and 1/2 tsp. salt to a rolling boil. Pour over the bulgur and let stand for 15 minutes. Fluff the bulgur and spread on a baking sheet to cool.

In a large bowl, combine the rice and barley with the bulgur. Add the extra-virgin olive oil, vinegar, onion, herbs, garlic, scallions, salt, and pepper. Toss well.