Fennel Slaw

A Complete Meal in a Bowl

• 1/2 c barley
• 1/2 c dark or brown rice
• 1 bunch fennel (anise)
• 1/2 head cabbage (green or red)
• 2 apples
• 1 bunch kale
• 28-30 oz beans of your choice
• 1/2 c sunflower oil
• 1/4 c sesame oil
• 1/2 c rice vinegar
• 1/4 c red wine vinegar
• 1/4 c soy or tamari sauce
• 1/4 c mirin
• 2 T agave syrup or honey
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tsp oregano

Put barley and rice together in a pot with 2 cups water. Boil, then simmer, covered, 40 minutes, checking water level. Allow to cool while preparing salad and dressing. Shred fennel, cabbage and apples. Tear kale into small pieces. Rinse, drain, and add beans. Whisk all remaining ingredients for dressing. Fluff rice mixture and add. Toss with dressing and serve. Note: if only eating a portion, save salad separately from rice, beans and dressing. Mix for individual servings.