Barley Lentil Rice with Cranberry and Pine Nut

INGREDIENTS:

2 cups Pot Barley

1 cup Green Lentils

1/3 cup Long Grain Basmati Rice

1 cup Cranberries, dried

4-5 Pecans, crushed

1/4 cup Pine Nuts

1/3 teaspoon Curry Powder

1/3 teaspoon Garam Masala Powder

1/3 teaspoon Salt

1 teaspoon Olive Oil

DIRECTION:

1. Combine barley, lentils, basmati rice in a pot.  Rinse a few times until the water is no longer milky. Drain and then add double amount of the water.

2. Add cranberries, pecans, pine nuts, curry powder, garam masala and salt in the pot.  Bring the liquid to a boil over high heat.  When the water starts to bubble, reduce the heat to the lowest and put the lid on.  Let it cook for 20 minutes.  Turn off the heat and leave it for another 10 minutes without opening  the lid.

3. When the time is up, open the lid and add olive oil.  Gently fluff the barley lentil rice with a spatular.  Serve immediately.

Rapini and Grapes Salad with Strawberry Jam Dressing

Rapini has a similarity to baby kale.  It is slightly bitter and tender.  If you are a kale or arugula person, you will probably enjoy rapini salad.

Rapini goes really well with dressing that is acidic and sweet, so I often mix it with balsamic vinegar or add many different kinds of berries in it.  But it is the end of the summer season now and the berries are getting expensive and less flavourful.  I suddenly thought of the strawberry jam I made last summer.  All I did is to whisk the strawberry jam with the same amount of sunflower seed oil for the dressing.  It tastes fantastic.

INGREDIENTS:

5 stalks Rapini, cut into bite size

1/3 cup Grapes

1 handful of Brazilian Nuts

1 handful Cranberry Berries, dried

1 small handful Chia Seed (optional)

DRESSING:

2 tablespoons Strawberry Jam

2 tablespoons Sunflower Seed Oil

DIRECTION:

1. Combine the salad ingredients together.

2. In a small bowl, whisk together the ingredients for the dressing.  Spoon it on the salad green.  Serve.