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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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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. âRachel Dueker, Gervais, Oregon 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:
1. 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.
2. In a large bowl, combine the almonds, sunflower kernels, pumpkin seeds, dried fruit, parsley and orange peel; add barley and rices.
3. 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).
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