Summer four-grain salad with garlic, lemon and herbs

Pick the leaves off the mint and parsley and put them to one side. Pour all the rice and barley into
a deep saucepan with the bulb of garlic and the herb stalks and cover with cold water. Bring to the boil and simmer gently for 20 minutes. If using farro cook for 30 minutes before adding the rice, as it needs around 50 minutes in total. Check the grains are soft to the bite then cook for 1 minute more. Drain through a sieve, saving the cooking water. 

Ingredients

• 1 small bunch mint , leaves picked, stalks chopped
• 1 small bunch parsley , leaves picked, stalks chopped
• 200 g mixed wild rice
• 100 g red rice
• 100 g pearl barley or farro
• 1 bulb garlic
• sea salt
• freshly ground black pepper
• extra virgin olive oil
• 1 lemon , juice of
• olive oil
• ½ teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 75 g rolled porridge oats

http://www.jamieoliver.com/recipes/vegetables-recipes/summer-four-grain-salad-with-garlic-lemon-and-herbs/