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Wild Rice Barley Salad Recipe

Photo by: Taste of Home

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

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4-6 Servings
Prep/Total Time: 30 min.

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 Crisco® Extra Virgin Olive Oil

Directions

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. Yield: 4-6 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 274 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 482 mg sodium, 36 g carbohydrate, 2 g fiber, 4 g protein.

Wild Rice Barley Salad published in Taste of Home April/May 2003, p35

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