Great Grain Salad Recipe

Great Grain Salad Recipe photo by Taste of Home

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I can't think of a better dish to round out a meal. My grain salad features all my favorite nuts, seeds and fruits. Try adding grilled chicken to make it a meal on its own. —Rachel Dueker, Gervais, Oregon

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Great Grain Salad Recipe

Prep: 15 min. Cook: 45 min. + chilling

Yield: 12 Servings

15 45 60

Ingredients

3 cups water
1/2 cup medium pearl barley
1/2 cup uncooked wild rice
2/3 cup uncooked basmati rice
1/2 cup slivered almonds
1/2 cup sunflower kernels
1/2 cup salted pumpkin seeds or pepitas
1/2 cup each golden raisins, chopped dried apricots and dried cranberries
1/3 cup minced fresh parsley
4 teaspoons grated orange peel
VINAIGRETTE:
2/3 cup walnut oil
2/3 cup raspberry vinegar
2 teaspoons orange juice
2 teaspoons pepper
1 teaspoon salt

Directions

In a large saucepan, bring water to a boil. Add barley and wild rice. Reduce heat; cover and simmer for 55-65 minutes or until tender. Meanwhile, cook basmati rice according to package directions. Cool barley and rices to room temperature.
In a large bowl, combine the almonds, sunflower kernels, pumpkin seeds, dried fruit, parsley and orange peel; add barley and rices.
In a small bowl, whisk the vinaigrette ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours. Yield: 12 servings (3/4 cup each).

Nutritional Facts 3/4 cup equals 368 calories, 22 g fat (3 g saturated fat), 0 cholesterol, 281 mg sodium, 39 g carbohydrate, 4 g fiber, 8 g protein.

Originally published as Great Grain Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p12