Barley and rice tomato salad
Delight your palate with a hearty barley and rice tomato salad. Packed with flavors, textures, and colors, this dish is a culinary masterpiece. Taste the freshness!
Ingredients:
- 1 cup pearled barley (rinsed)
- 1 cup long-grain white rice (rinsed)
- 2 tablespoons unsalted butter
- 1 teaspoon toasted sesame oil
- Salt
- ½ cup thinly sliced chives
Instructions:
- Place the barley in a medium saucepan and add enough water to cover it by 2 inches. Boil it, then reduce the heat, cover the saucepan, and simmer until the barley is just tender, which should take around 45 minutes. Make sure to add extra water if needed to keep the barley submerged. Drain the barley well.
- While the barley is cooking, combine the rice and 1 1/2 cups of room-temperature water in a small saucepan. Boil the mixture, then lower the heat, cover the saucepan, and cook for 14 minutes. After that, remove the saucepan from the heat and let it sit, covered, for 5 minutes. Finally, fluff the rice with a fork.
- In a large skillet over medium heat, melt the butter. Add the cooked barley and rice, gently tossing them together. Take the skillet off the heat and stir in the sesame oil, salt to taste, and chopped chives. Transfer the mixture to a serving bowl.
Summary:
- Calories: 1386 kcal
- Fat: 8 g
- Protein: 41 g
- Carbs: 303 g
- Potassium: 4409 mg
- Magnesium: 471 mg