wild rice barley and arame salad

1/2 cup hulled barley
1 cup wild rice
3 1/2 cups water
pinch of sea salt
1 cup dried arame
3/4 cup roasted cashews, coarsely chopped
4 scallions, chopped
1/4 cup diced roasted red pepper
1/4 cu toasted sesame seeds
3 tablespoons toasted sesame oil
1 tbsp tanari
1 1/2 tsp apple cider vinager

cook barley and rice and then mix. Soak arame for 10 minutes. Combine with roasted red pepper. In a small bowl, whisk together sesame oil, tamari and vinegar. Poor over grains. Add scallions and cashews right before eating to prevent sogginess.

Serving Size: serves 6