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The nutty flavor of the rice and the chewy texture of the barley complement each other well in this side dish from Chashie K. Dried cranberries add just the right amount of color and flavor. To achieve different textures, experiment with different types of rice, like long grain, short round rice, etc.
1 cup brown rice
1/2 cup barley
1 teaspoon Gefen Olive Oil
1/2 cup onion, finely chopped
1-2 cloves garlic, minced or 1-2 cubes Gefen Frozen Garlic
1 and 1/2 tablespoons lemon juice
1 teaspoon seasoning spice, like Mrs. Dash
less than 1/2 cup Gefen Sweetened Dried Cranberries, (or sugar-free dried cranberries)
In a four-quart or four-liter pot, bring three and a half cups of water to a boil.
Add the brown rice and barley and cook for 40-50 minutes until soft. Drain if necessary.
In a separate pot, sautée the onion and garlic in olive oil.
Add to the brown rice and barley.
Add the remaining ingredients and mix well. If it appears too dry, add one more tablespoon of oil and mix well.
Photography: Daniel Lailah. Styling: Michal Leibowitz.
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The lemon juice adds a really nice dimension to this simple recipe. I used about a tablespoon of onion soup mix for the seasoning rather than Mrs Dash. Overall really like this!