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Rice and Barley Side Dish Recipe

by Catherine Pappas

Ingredients

2 cups uncooked rice 1 cup instant barley 2 bunches Italian parsley - chopped 3 stalks celery - chopped with leaves 4 cloves garlic – chopped 6 marinated cherry peppers – sliced 1 large sweet onion – chopped Olive oil

Marinade: ¼ cup olive oil ½ tsp. chili garlic sauce 1 tsp. sesame oil Juice of ½ lemon 1 tablespoon soy sauce 1 tablespoon teriyaki sauce

Directions

1. Combine uncooked rice and barley in a rice cooker and cook as directed.
2. Heat a large sauce pan with a drizzle of olive oil and add the garlic, parsley, celery, peppers and onion and sauté until the onion is clear.
3. Remove the pan from the heat and add the rice and barley, toss until the rice and veggies are completely incorporated.
4. Place the rice in a large bowl. Pour the marinade over the rice and toss.

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