Barley-Wild Rice Compote – a delicious recipe with cider vinegar, oregano, salt, olive oil, wild rice, pearl barley. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place vinegar, oregano, salt and pepper in a small bowl and whisk together. Slowly add the olive oil in a steady stream and continue whisking until it is incorporated. Set the dressing aside
2
Place wild rice in a saucepan and add 2q salted water. Bring to a boil and turn heat to lo. Simmer, covered,40-45 min or until kernels ouff.
3
Place barley in saucepan and add 1q salted water. bring to boil and turn to lo. simmer 20-25min until tender.
4
Dranin grains together in fine mesh strainer, rinse under warm running water.
5
drain again and transfer while warm tomixing bowl.
6
Add scallions, cranberries and dressing. Toss to combine.
7
Cool to room temp. and stir in pecans and basil. adjust seasonings w salt and pepper and cover with plastic wrap. set aside while cooking scallops
784
kcal
Calories
62
g
Fat
52
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: Compote:, 2Tbs. cider vinegar, 1/8t dried oregano, salt and ground pepper to taste, and more.
Yes, Barley-Wild Rice Compote falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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