Slow-Roasted Four-Grain Salad

• 1/2 cup wild rice, washed
• 1/2 cup whole wheat berries
• 1/2 cup whole rye berries
• 1/2 cup whole pearl barley
• 1 teaspoon kosher salt
• 1/4 cup olive oil
• Juice of 1 lemon
• 2 cups chopped celery
• 2 cups finely diced seeded red bell peppers
• 1 cup finely chopped green onion
• 1 cup minced fresh flat-leaf parsley
• 1/2 cup minced fresh mint

1. Position the oven racks so that the top rack is in the center of the oven.
2. Set the oven to convection roast at 175F.
3. Combine the wild rice, wheat berries, rye berries, and barley in a heavy casserole with a tight-fitting lid.
4. Add 4 cups water and the salt.
5. Cover the casserole and put it in the oven.
6. Roast on the center rack for 5 hours, until all the water has been absorbed.
7. Remove from the oven and with a fork stir in the olive oil and lemon juice.
8. Cool to room temperature.
9. Put the grains into a serving bowl and add the celery, peppers, green onion, parsley, and mint.
10. Let the salad stand at room temperature for about 30 minutes to allow the flavors to blend.

wild rice, whole wheat berries, whole rye berries, pearl barley, kosher salt, olive oil, lemon, celery, seeded red bell peppers, green onion, parsley, fresh mint

Taken from www.epicurious.com/recipes/food/views/slow-roasted-four-grain-salad-372516 (may not work)