If you can’t find Wehani rice, double the amount of barley; the salad won’t be as colorful, but it will still taste great.
In a large, heavy-based saucepan, heat the 1 Tbs. olive oil over medium heat. Add the bay leaf, rice, and barley and toast lightly, stirring, about 3 minutes. Add 4 cups water and 1/2 tsp. salt. Cover and simmer until the rice has begun to burst and the barley is somewhat soft and doubled in size, 40 to 50 minutes. Drain any excess water and spread the grains on a baking sheet to cool. Meanwhile, in a small saucepan, bring 2/3 cup water and 1/2 tsp. salt to a rolling boil. Pour over the bulgur and let stand for 15 minutes. Fluff the bulgur and spread on a baking sheet to cool.
In a large bowl, combine the rice and barley with the bulgur. Add the extra-virgin olive oil, vinegar, onion, herbs, garlic, scallions, salt, and pepper. Toss well.
nutrition information (per serving):
per 1/2 cup, Calories
11, Fat Calories
100, Saturated Fat
3, Monounsaturated Fat
22, Polyunsaturated Fat
Photo: Alan Richardson