Seriously this Barley Edamame & Brown Rice Salad had so much punch and flavour to it that it quite literally converted the kids to well ….Barley Edamame & Brown Rice Salad lovers 🤣🤣

Grains are such great mates with a happy, healthy gut that getting the kids to love…even try grains pulses, legumes could set them up for health, wellness and positive mental health for the future. Big call I know but science now supports evidence that colourful vegies, a Mediterranean diet and grains can improve all of the above so get your grain on peeps 😘😘💕

Brown Rice, Barley, Red Pepper & Edamame Salad

250 g brown rice rinsed

150 g barley rinsed

1 red onion finely sliced 

4 garlic cloves finely chopped 

½ red pepper cut into strips 

½ zucchini chopped 

4 Kale leaves spine removed & finely sliced 

3 tablespoons baby capers

1 cup of Edamame defrosted 

¼ cup red wine vinegar 

1 tablespoon of raspberry vinegar (optional)

1 tablespoon brown sugar

2 tablespoons olive and hemp oil

½ cup chopped coriander 

½ cup of chopped mint

Pepper to taste 

Method 

To cook the rice & barley make sure the grains are washed and drained thoroughly. Add 2 x water (3 cups) then bring to the boil. Reduce to a simmer and leave the lid on for 15 mins or until tender. Rinse the rice and barley thoroughly again. 

In a large frying pan heat olive oil.  Add the red onion and fry for 5 mins then add the garlic and red pepper.  Saute until the red onion starts to colour. Add the zucchini and edamame and keep cooking but reduce the heat to medium. Now add the capers, brown sugar, red wine vinegar and raspberry vinegar. Finally add the kale stir through and set aside. pepper and salt to taste.

Fold the vegetables through the cooked and drained rice/barley and add coriander and mint.