Rice Chopped Salad

• FOR THE SALAD:
• 1/2 cups Wild Rice
• 1/2 cups Barley
• 1/2 cups Brown Rice
• 3 whole Scallions
• 4 leaves Lettuce
• 1 head Endive
• 1/2 whole Bell Pepper (color Your Choice)
• 1 cup Cherry Tomatoes
• 1/2 cups Feta Cheese
• 1/4 cups Fresh Cilantro Or Other Herb Leaves
• 1/2 cups Toasted Almond Slivers Or Pieces
• FOR THE DRESSING:
• 1/2 cups Parsley Leaves
• 1/2 cups Cilantro Leaves
• 1 whole Small Leaf Lettuce (don't Ask)
• 3 Tablespoons Heavy Cream
• 1 clove Garlic
• 1 pinch Salt
• 2 Tablespoons Lemon Juice
• 1 Tablespoon Honey

1. Note on the grains: You can use anything! Quinoa, other rices, farro, even lentils! I've tried them all. Same with the veggies-use any fresh raw stuff you love!
2. First, cook the grains according to package directions in small pots. You can do this way ahead of time.
3. While the grains are cooking, make the dressing and prep the veggies. Combine all dressing ingredients in a small food processor or blender and blend until smooth. Taste, and add a drizzle of olive oil to thin it out a bit (if necessary) or a bit more salt.
4. For the salad, thinly slice the scallions, lettuce, and endive. Chop the bell pepper and halve the tomatoes.
5. When the grains/rice are done cooking, fluff with a fork and let cool for a few minutes.
6. To serve, place a small spoonful of each of the grains into a large bowl. Add any veggies you'd like, and some cheese, cilantro, and almonds. Drizzle with a spoonful of dressing. Toss gently and serve with coarse sea salt, extra feta, and extra dressing.
7. This is so great because instead of making one big bowl of salad, you can allow each person to make their own. You'll love this!

salad, rice, barley, brown rice, scallions, leaves lettuce, endive, bell pepper, tomatoes, feta cheese, ubc, toasted almond slivers, dressing, parsley, cilantro, heavy cream, clove garlic, salt, lemon juice, honey

Taken from tastykitchen.com/recipes/salads/rice-chopped-salad/ (may not work)