The side that demands the main stage

This salad went with a rather glitzy main dish (prosciutto-wrapped codfish smeared with sun-dried tomato pesto - nom nom) but I've chosen to write about this simple, fresh side instead. The beauty of this combination of grains, greens, and lime lies in its irony: while the barley and wild rice provide the starchy comfort you'll need during the coming months of hibernation, the lime juice adds a zing that will have you tasting the days of summer gone by.
Lime-Kissed Wild Rice Salad

- 1 cup wild rice
- 1 cup barley

- 1 large bunch baby arugula

- juice of 1 lime
- 2 tbsp. apple cider vinegar
- 1/4 c. extra-virgin olive oil
- 1/2 c. toasted pepitas
- salt + pepper to taste

Cook the grains in well-salted water: bring to a boil, reduce heat, and simmer covered until the wild rice grains have split and the barley is tender and chewy. Drain, rinse with cold water, and set aside to cool.

Once the grains have cooled completely, mix together the lime juice, vinegar, EVOO, and salt + pepper and toss into the grains.

In a dry skillet over high heat, toast the pepitas, shaking and tossing often, until fragrant and golden. Stir into the mix.

Just before serving, add the arugula, toss well, and season with salt and pepper to taste.