Brown rice and barley salad

brown-rice-barley-salad
  • Serving: 4
  • Prep time: 10 m
  • Cook time: 30 m
  • Ready in: 40 m
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This low-fat rice and barley salad is full of healthy vegetables and tastes delicious too – perfect!

Credit by: KingOfChef

Ingredients

  • TAHINI DRESSING
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Nutrients

1489 kj ENERGY
4g FAT TOTAL
1g SATURATED FAT
10g FIBRE
9g PROTEIN
3mg CHOLESTEROL
31.32mg SODIUM
11g CARBS (SUGAR)
66g CARBS (TOTAL)

Step by step method

  • Step 1

    Preheat oven to 180°C. Line a large baking tray with non-stick baking paper.

  • Step 2

    Cook the brown rice and pearl barley in a large saucepan of boiling water for 25 minutes or until tender. Drain.

  • Step 3

    Meanwhile: place the onion, zucchini and capsicum in a single layer on the lined tray and lightly spray with oil spray. Bake in oven for 25-30 minutes or until vegetables are tender.

  • Step 4

    Place the rice, barley, onion mixture, baby spinach, currants and coriander in a large bowl and gently toss until just combined. Season with pepper.

  • Step 5

    To make the tahini dressing: whisk together the yoghurt, lemon juice, water, tahini and honey in a medium bowl.

  • Step 6

    Spoon the salad among serving plates. Drizzle with tahini dressing to serve.

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