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Rice and easy does it .. Jamies four grain salad


As mentioned in a previous post, I made this salad to go with my jerk pork. I think we all agreed that it was pretty good. Jamie at his best a pretty simple recipe with a couple of interesting tweaks.
In this case I thought there were two clever little jamie-isms 

1. Cooking the whole garlic with the rice to make the base for the dressing

2. The addition of the toasted oats and spices.

go to this link for Jamie's recipe or read it below ... sorry for the slightly weird formatting

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
juice of 1 lemon
olive oil
½ teaspoon fennel seeds
1 teaspoon cumin seeds
75 g rolled porridge oats

Method

With a whole load of extra grains, textures and flavours in it, this is so much more than just another boring old rice salad. This dish can easily be prepared ahead of time and then just topped with the warm oats at the last minute.

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. 
Keep the grains in the sieve and place it over the saucepan containing the cooking water. Cover with a lid and place back on the heat so the grains steam for about 10 minutes. Turn off the heat and tip the grains into a bowl to cool down. 
Pick out and discard the herb stalks, then pick out the garlic bulb and squeeze all the cloves so the garlic inside goes into a bowl. Lightly mash the garlic with the back of a fork. Chop the herb leaves and stir these into the garlic. Season well with salt, pepper, plenty of extra virgin olive oil and the lemon juice. Stir this dressing through the cooled grains. Give it a taste and adjust the seasoning if you need to. 
Heat a splash of olive oil in a frying pan and add the fennel and cumin seeds and the oats. Stir and fry for a few minutes until the seeds start smelling fantastic and the oats are lightly toasted. 
Spoon the grain mixture into a serving dish, stirring through half of the spiced, toasted oats and sprinkling the rest over the top. Drizzle with a little more olive oil, scatter some chopped parsley over the top and serve.
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