Lentil, Barley and Brown Rice Salad with Dates and Feta

Minoo prepared three recipes for the Gilmore Park Church community kitchen. Two of the recipes were taken from Vancouver Sun.

The recipes include a Lentil, Barley and Brown Rice Salad with Dates and Feta, a Butternut Squash Gratin with Parmesan Sage Breadcrumbs and a Ginger Pumpkin Muffin recipe.


The combination of grains and legumes in the Lentil, Barley and Brown Rice Salad with Dates and Feta provides a complete protein meal. It is easy to pack for lunch or picnic.


  • 1/3 cup (80ml) brown rice
  • 1/3 cup (80ml) pearl or pot barley
  • 1/3 cup (80ml) dry green or brown lentils
  • 1/2 cup (125ml) crumbled feta
  • 1/2 cup (125ml) chopped fresh parsley
  • 1/4 cup (60ml) chopped dates, figs or apricots
  • 1 to 2 green onions, chopped
  • 1/2 cup (125ml) chopped walnuts, toasted (optional)
  • 1/4 cup (60ml) olive or canola oil
  • 3 tablespoons (45ml) red wine vinegar or lemon juice
  • salt and freshly ground black pepper to taste


Source: Vancouver Sun

Makes 6 servings


Lentil-Barley-and-Brown-Rice-Salad-8Bring a medium pot of water to a boil and add the brown rice, barley and lentils; reduce heat and simmer for 40 to 45 minutes, until all the grains and legumes are tender.

Immediately drain in a colander, run under cool water to stop them from cooking, and drain well.

Lentil-Barley-and-Brown-Rice-Salad-4Transfer to a large bowl with the chopped dates, green onions, walnuts, chopped parsley and crumble feta cheese over the mixed greens.
Lentil-Barley-and-Brown-Rice-Salad-10In a measuring cup, combine the olive oil, red wine vinegar and season with salt and vinegar.

Whisk to mix well.

Lentil-Barley-and-Brown-Rice-Salad-6Drizzle the dressing over the mixtures.

Toss to combine. Taste and add more seasonings if required.

Serve immediately or refrigerate until needed.

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