Barley and Rice Salad

Alberta Barley - a hearty, healthy choice!

Barley and Rice Salad
1 cup 1 cup 1 cup	pearl barley white rice (basmati, converted or minute) parsley	250 mL 250 mL 250 mL
1 6 2 1/2 cup 1/2 cup 1 cup	orange cherry tomatoes green onions dried apricots, chopped dried cranberries or raisins pecans, roughly chopped & toasted salt & pepper	1 6 2 125 mL 125 mL 250 mL
	Dressing
1/4 cup 1 3 Tbsp 2 tsp 1/4 cup	orange juice large garlic clove balsamic vinegar Dijon mustard olive oil	50 mL 1 45 mL 10 mL 50 mL

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.

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.

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.

From:

Alberta Barley Commission