INGREDIENTS
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2 cups uncooked wild rice
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1 tablespoon salt
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1 cup uncooked barley
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3/4 cup olive oil
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1/4 cup apple cider vinegar
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1 1/2 cups diced fennel
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1 cup diced red bell pepper
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1 cup diced red onion
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1 cup diced, seeded cucumber
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1 cup diced, seeded zucchini
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1/2 cup chopped fresh flat-leaf parsley
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3 tablespoons chopped fresh mint
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2 tablespoons chopped fresh basil