"Wild Rice Salad"

Ingredients

133⅓ g pearl barley
⅔ tsp salt
1466⅔ ml stock or water
200 g wild/red rice
293⅓ g basmati rice, washed
100 g hazelnuts, roughly chopped
66⅔ g pine nuts
6⅔ strips lemon rind
2⅔ onions, finely sliced
60 g wild rocket
33⅓ g basil, chopped
33⅓ g parsley, chopped
2⅔ cloves garlic, pressed
120 g cranberries, chopped

Method

Add 133⅓ g pearl barley to 1466⅔ ml stock or water with ⅔ tsp salt
Bring to a boil, and simmer for 20 minutes
Add 200 g wild/red rice
Simmer 15 mins
Add 293⅓ g basmati rice, washed
Simmer 10 mins
Leave to cool
Caramelise 2⅔ onions, finely sliced in olive oil
Fry 100 g hazelnuts, roughly chopped, 66⅔ g pine nuts and 6⅔ strips lemon rind in olive oil until browned, leave to cool
Combine rice with onions, nuts, 33⅓ g basil, chopped, 33⅓ g parsley, chopped, 60 g wild rocket, 120 g cranberries, chopped and 2⅔ cloves garlic, pressed
Season with lemon juice and serve with roast chicken