Instructions: In a medium saucepan over high heat, bring 2 cups lightly salted water to a boil.

Add barley, cover, reduce heat to low, and cook 30 minutes. Set aside 5 minutes, then uncover and transfer to a bowl to cool. In a medium saucepan over high heat, bring 2-1/2 cups lightly salted water to a boil.

Add brown rice, cover, reduce heat to low, and cook for 40 minutes. Set aside 5 minutes, then uncover and transfer to a bowl to cool. In a medium saucepan over high heat, bring 2 cups lightly salted water to a boil.

Add wild rice, cover, reduce heat to low, and cook 40 minutes. Set aside 5 minutes, then uncover and transfer to a bowl to cool. In a large bowl, combine cooled barley, brown rice, wild rice, onion, celery, and walnuts

(if used).

In a small bowl whisk together vinegar and lemon juice; whisk in oil gradually, then add dill, mint, cilantro, and parsley. Season with salt and pepper.

Pour dressing over grains and toss to coat well. Serve at room temperature.

NOTES : Although Im 99.9999999999% vegetarian now (for fat reason only!)

I still love this. Ill make it with Campbells nonfat beef broth

(remember: for fat, not ethics!) because I love the rich beefy flavor, and the wonderful chewiness of the grain. I use lots of fresh black pepper when I sit down to munch.

Learned to make the following in Algeria years ago. Needless to say for the following, 3/4 c Olive Oil became 2 tablespoons. It blended well enough, and the dressing was so nice and aromatic I didnt miss the oil. Now I shudder to think I ever made this with that much oil.

I want to say a big Thank You! It was so awesome. My husband ate 3 helpings and I ate two. I served the leftovers for lunch two days later with some cooked turkey thrown in. I will definitely make it

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