Three-Grain Vegetable Salad with Cilantro Cream

Three-Grain Vegetable Salad with Cilantro Cream

Salad:

1 cup long grain brown rice
1/3 cup pearled barley
¼ cup wild rice
2 ½ cups vegetable stock or water
1 tablespoon virgin olive oil
2 small yellow zucchini, cut into a ¼-inch dice
2 small green zucchini, cut into a ¼-inch dice
2 cucumbers, peeled, seeded, and cut into a ¼-inch dice
2 tablespoons fresh lemon juice

Cilantro Cream:

1/3 cup tahini
¾ cup water
3 tablespoons chopped cilantro or fresh dill
1 small serrano chile, seeded and chopped
½ tablespoon light sesame oil or French olive oil
salt
cayenne

Place the rice, barley, and wild rice in a saucepan and rinse under running water until the water runs clear. Drain, cover with the stock, set aside for ten minutes. Bring to a boil, cover, and reduce the heat to low. Cook until the liquid has been absorbed, about thirty minutes. Remove from heat and let stand for ten minutes. Fluff with a fork and let cool to room temperature. (May be prepared one day ahead, covered, and refrigerated.)

Blanch the zucchinis in boiling water for 1 to 2 minutes. Transfer to a strainer, rinse under cold water, and drain. Add the zucchinis, cucumber, and lemon juice to the grains and toss to mix.

Combine the dressing ingredients in a blender or food processor and process until creamy. Just before serving, add the dressing to the salad and toss to mix.