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Wild Rice Barley Salad

 Wild Rice Barley Salad
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
4-6 ServingsPrep/Total Time: 30 min.


  • 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
  • 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


  • 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.
Nutritional 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.