Name: Barley, Lentil and Brown Rice Harvest Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4–6
Ingredients: 2 tsp runny honey; 1 Tbsp each of chopped mint, basil and parsley; 1 ripe avocado, cut into cubes; salt and freshly ground black pepper; small handful fresh parsley, roughly chopped; 250 g mixed wild mushrooms, chopped or torn; 2 Tbsp sour cream; salt, to taste; 1 Tbsp balsamic vinegar; 100 g baby spinach leaves, rinsed; 100 g feta cheese, crumbled; 1 clove garlic, minced; ⅓ cup pearled barley (or white quinoa); 1 Tbsp butter; ⅓ cup brown lentils; ⅓ cup brown rice; 3 Tbsp olive oil; zest and juice of 1 lemon; 1 Tbsp red wine vinegar; 2 tsp honey

Preparation info

Serves
4–6

Difficulty
Medium
Ready in
25 min

Appears in

Wholesome

By Sarah Graham

Published 2017

About

This is earthy and comforting and wonderfully satisfying. It’s generous, whole-hearted food that’s hard not to love. For best results and maximum nutritional benefits, it’s best to soak the brown rice for 8–12 hours in filtered water and then drain and rinse again before cooking.

Ingredients

What you’ll Need

Creamy dressing

2 Tbsp sour cream
3 Tbsp olive oil
zest and juice of</

Method

What to do

Prepare the dressing by whisking all the ingredients together. Taste and check for seasoning and set aside in a small glass jar in the fridge until serving.
Rinse the barley, rice and lentils and add to a medium-sized saucepan along with 2 cups col