| No images? Click here  Toasted Barley Salad With Kombu and Pepitas This warm grain salad of deeply toasted barley with savory kombu and crunchy roasted pumpkin seeds is a nod to Sunny Lee's love for nurungji, a Korean rice porridge made by loosening burnt grains of rice stuck to the bottom of the pot with hot water. It's also influenced by boricha, Korean toasted barley tea. The light touch with seasoning is intentional, as this salad is meant to be enjoyed as a component of a larger meal, alongside more assertively flavored dishes—think of it as a dish that brings balance to your table. More grain salads 
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