F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Tabbouleh-Style Three-Grain Salad

  • SERVINGS: 20
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

This salad was inspired by With the Grain (Knopf), a cookbook written by David Page's neighbor, Raymond Sokolov.

Plus: More Vegetable Recipes and Tips

  1. 1 cup (6 ounces) Wehani rice, rinsed
  2. Salt
  3. 1 cup (7 ounces) pearl barley
  4. 1 cup (6 ounces) coarse grade cracked wheat (bulgur)
  5. 4 tomatoes, cut into 1/2-inch dice
  6. 2 European cucumbers—peeled, seeded and cut into 1/2-inch dice
  7. 1 cup chopped fresh parsley
  8. 1 1/2 cups olive oil
  9. 1/2 cup fresh lemon juice
  10. Freshly ground pepper
  1. In a medium saucepan, cover the Wehani rice with 4 cups of cold water, add a large pinch of salt and bring to a boil. Cover partially and simmer over low heat, stirring occasionally, until the grains are just tender, about 45 minutes. Drain the rice and rinse it under cold water; drain well. Spread the rice out on a baking sheet and let cool completely.
  2. Meanwhile, in a medium saucepan, cover the barley with 4 cups of water, add a large pinch of salt and bring to a boil. Cover partially and simmer over low heat, stirring occasionally, until just tender, about 40 minutes. Drain well. Spread the barley on a baking sheet and let cool completely.
  3. In a medium saucepan, bring 3 cups of water to a boil. Add a large pinch of salt and the cracked wheat, stir well and simmer over low heat for 10 minutes. Remove the pan from the heat, cover and set aside for 15 minutes. Drain off any excess water and transfer to a platter to cool completely.
  4. In a large bowl, toss the grains with the tomatoes, cucumbers and parsley. Add the olive oil and lemon juice and toss well. Season with salt and pepper. Serve the salad at room temperature or chilled.
Make Ahead Once all of the grains have cooled completely, they can be combined and refrigerated for up to 3 days. Bring to room temperature before proceeding. The salad can be refrigerated for up to 1 day.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.