This is my own recipe, based on a rice salad that I once tasted. I was looking for a recipe for the Jewish fall holidays and adapted what I had tasted to the "Seven Species" (of the land of Israel). It contains a bit more than just them, but they are all represented, and healthy, too. —Hummusit
For the salad:
chopped dried figs
seeds from half a pomegranate
chopped flat leaf parsley
chopped green onions
walnuts or natural pecans
For the dressing:
salt and pepper to taste
In This Recipe
In separate pots, cook the wheat and barley in 2 cups of water, each (as you would cook rice).
Once cooked, mix the wheat and barley in large bowl.
Shake all the dressing ingredients in a jar, and pour over the wheat and barley, letting it cool together.
In a skillet, toast the nuts and seeds, then add to the grains.
Add all the remaining ingredients and season to taste. Serve warm or cold.