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Great Grain Salad

 Great Grain Salad
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
12 ServingsPrep: 15 min. Cook: 1 hour + chilling

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

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Great Grain Salad (continued)

Directions (continued)

  • 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.