Adlai (Coix lacryma-jobi) is an ancient grain native to the Philippine highlands. It cooks like rice but has more protein (7g per 50g), a lower glycemic index (35 to 45), and is naturally gluten-free and non-GMO.

Is adlai better than rice?

Adlai has more protein than white rice (7g vs 4g per 50g), a much lower glycemic index (35 to 45 vs 70+), and is naturally gluten-free. It has a mild, nutty flavor and similar texture to rice.

Is adlai gluten-free?

Yes. Adlai is naturally gluten-free and suitable for people with celiac disease or gluten sensitivity.

Where can I buy adlai in the US?

Adlai Pearl ships across the United States. You can order at adlaipearl.com.

Recipe

Pearl and Ruby Salad

Adlai tossed with pomegranate, cherry tomatoes, mint, and basil in a simple lemon dressing. Fresh, bright, and honestly just beautiful to look at.

Prep 15 mins

Cook 30 mins

Serves 2

Difficulty Easy

Instructions

Make the Dressing
Whisk together the olive oil, lemon juice, and salt and pepper in a small bowl. Taste and adjust — it should be bright and a little punchy.
Toss the Salad
In a large bowl, combine the cooked adlai, cherry tomatoes, cucumber, mint, celery, basil, and parsley. Pour the dressing over and toss everything together until well coated.
Finish and Serve
Transfer to a serving bowl. Scatter pomegranate seeds generously on top. Serve immediately or let it sit for 30 minutes for the flavors to come together.

Chef's Notes

This salad gets better as it sits. Make it 30 minutes ahead and let the adlai soak up the lemon dressing before serving.

Make it yours: Add more herbs, or crumbled feta for a salty kick, or toss in some arugula to bulk it up. Works great as a side or on its own.

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Pearl and Ruby Salad

Instructions

Make the Dressing

Toss the Salad

Finish and Serve

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