Fill a two pots halfway with water. Bring to a simmer.
Cook the barley in a one pot for 15 minutes, until tender. Drain water and transfer to a bowl.
Cook the rye berries and wheat berries in the second pot for 30-40 minutes, until tender. Drain water and transfer to a bowl.
Combine olive oil, apple cider vinegar, 1/4 cup dill, salt and pepper in a blender.
Combine barley, rye and wheat berries with the olives, feta cheese, cucumber, tomato, onion, parsley and 1/2 cup dill. Toss with the dressing and enjoy.
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Greek Grains Salad
Serves 6
Ingredients:
1/2 lb rye berries
1/2 lb wheat berries
1 lb pearled barley
1 cup kalamata olives, halved
1 cup feta cheese
1 cup cucumber, diced
1 cup tomato, diced
1/2 cup red onion, diced
1/2 cup parsley, chopped
1/2 cup dill, chopped
4 cloves garlic, minced
For Dressing:
3/4 cup olive oil
1/4 cup apple cider vinegar
1/4 cup minced dill
Salt, to taste
Ground black pepper, to taste
Directions:
Fill a two pots halfway with water. Bring to a simmer.
Cook the barley in a one pot for 15 minutes, until tender. Drain water and transfer to a bowl.
Cook the rye berries and wheat berries in the second pot for 30-40 minutes, until tender. Drain water and transfer to a bowl.
Combine olive oil, apple cider vinegar, 1/4 cup dill, salt and pepper in a blender.
Combine barley, rye and wheat berries with the olives, feta cheese, cucumber, tomato, onion, parsley and 1/2 cup dill. Toss with the dressing and enjoy.
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