INGREDIENTS
1
Garlic, bulb
1
small bunch Mint leaves picked
1
small bunch Parsley leaves picked
1
Lemon juice of
100 g
Pearl barley or farro
100 g
Red rice
75 g
Rolled porridge oats
200 g
Wild rice, mixed
1
Black pepper, freshly ground
1/2 tsp
Fennel seeds
1
Sea salt
1
Olive oil, extra virgin
1
Olive oil
1 tsp
Cumin seeds