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1 cup long-grain brown rice
1/3 cup pearl barley
1/4 cup wild rice
2-1/2 cups vegetable stock or water
1 tablespoon virgin olive oil
2 small yellow zucchini, diced
2 small green zucchini, diced
2 peeled seeded cucumbers, diced
2 tablespoons fresh lemon juice

Combine rice, barley and wild rice in a saucepan; rinse with stock, add oil and set aside 10 minutes.

Bring to a boil, cover and reduce heat to low. Cook until liquid has been absorbed, about 30 minutes. Remove from heat and let stand 10 minutes. Fluff with a fork and cool to room temperature.

Blanch zucchini in boiling water 1 to 2 minutes. Transfer to strainer, rinse under cold water and drain. Add the zucchini, cucumber and lemon juice to the grains; toss to mix. Just before serving, add Cilantro Cream (click here for recipe) to the salad and gently toss to mix.

Note: May be prepared a day ahead, covered and refrigerated.

Nutritional Info Per Serving: N/A