Best Wild Rice Barley Salad Recipes

WILD RICE AND BARLEY SALAD

WILD RICE AND BARLEY SALAD image

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 3/4 cups fat-free, less-sodium chicken broth
1/2 cup uncooked brown and wild rice mix
1/2 cup uncooked pearl barley
3/4 cup rinsed and drained canned chickpeas (garbanzo beans)
1/3 cup golden raisins
1/4 cup sliced green onions
2 tablespoons red wine vinegar
1 1/2 teaspoons extravirgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil
2 tablespoons slivered almonds, toasted

Steps:

* Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed. Remove from heat, and let stand, covered, 5 minutes. Spoon rice mixture into a medium bowl. Add chickpeas, raisins, and green onions. * Combine vinegar and next 4 ingredients (through pepper) in a small bowl; stir with a whisk. Pour over barley mixture; toss well. Cover; chill 2 hours. Stir in basil and almonds.

WILD RICE BARLEY SALAD

Wild Rice Barley Salad image

I like this chilled salad because it's out of the ordinary. The rice is tossed with barley, green pepper, olives and cranberries, then coated with a tangy vinaigrette. -Mared Metzger Beling, Eagle River, Alaska

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4-6 servings.

Number Of Ingredients 12

Ingredients

1 package (6 ounces) long grain and wild rice mix
1 cup cooked barley
1/2 cup chopped green pepper
1/2 cup sliced ripe olives
1/4 cup dried cranberries
DRESSING:
1/4 cup balsamic vinegar
2 tablespoons minced fresh basil
1 tablespoon chopped green onion
2 garlic cloves, minced
1/2 teaspoon pepper
1/3 cup olive oil

Steps:

Cook rice according to package directions. In a large serving bowl, combine the rice, barley, green pepper, olives and cranberries. , In a blender, combine the vinegar, basil, green onion, garlic and pepper. While processing, gradually add oil in a steady stream. Drizzle over salad and toss to coat. Cover and refrigerate until chilled.

Nutrition Facts : Calories 274 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 482mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.