Wild Rice Barley Salad Recipe

Wild Rice Barley Salad Recipe
Wild Rice Barley Salad Recipe photo by Taste of Home
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Wild Rice Barley Salad Recipe

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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
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
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 or red wine vinegar
  • 2 tablespoons minced fresh basil
  • 1 tablespoon chopped green onion
  • 2 garlic cloves, minced
  • 1/2 teaspoon pepper
  • 1/3 cup olive or vegetable 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.
Originally published as Wild Rice Barley Salad in Taste of Home April/May 2003, p35

Nutritional Facts

3/4 cup: 274 calories, 14g fat (2g saturated fat), 0 cholesterol, 482mg sodium, 36g carbohydrate (6g sugars, 2g fiber), 4g protein.

  • 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 or red wine vinegar
  • 2 tablespoons minced fresh basil
  • 1 tablespoon chopped green onion
  • 2 garlic cloves, minced
  • 1/2 teaspoon pepper
  • 1/3 cup olive or vegetable oil
  1. 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.
Originally published as Wild Rice Barley Salad in Taste of Home April/May 2003, p35

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