Select a category:

Barley and Rice Salad

 
 

Ingredients

  • 1 cup pearl barley 
  • 1 cup white rice (basmati, converted or minute)
  • 1 cup parsley
  • 1 orange
  • 6 cherry tomatoes
  • 2 green onions
  • 1/2 cup dried apricots, chopped
  • 1/2 cup dried cranberries or raisins
  • 1 cup pecans, roughly chopped & toasted
  • Salt & pepper

Dressing:

  • 1/4 cup orange juice
  • 1 large garlic clove
  • 3 Tbsp balsamic vinegar
  • 2 tsp Dijon mustard
  • 1/4 cup olive oil
 

Directions

  1. Cook barley in 2 1/2 cups (625 mL) water with 1 tsp (5 mL) salt. Bring water to a boil, cover and simmer for 35 minutes. Cook rice in a separate pot, according to instructions. Place cooked barley in food processor with parsley and chop for 20 - 30 seconds.
  2. Peel and seed orange and cut into small pieces. Cut tomatoes in half, and finely chop green onions. Mix the orange, tomatoes, onion, apricots and cranberries together with the barley and rice in a large bow.
  3. Make dressing by pressing or grating garlic and mixing it with juice, vinegar and mustard. Whisk in oil and season with salt and pepper. Toss dressing with barley mixture and sprinkle pecans on top.

Can be served at room temperature or chilled. Serves 10 - 12. Keeps for up to 3 days if refrigerated.

  
         

 
Alberta Barley Commission ©2008
Site By Core Creative