Wild Rice and Barley Salad Recipe

Name: Wild Rice and Barley Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¾ cups reduced-sodium fat-free chicken broth; ½ cup uncooked brown and wild rice mix; ½ cup uncooked pearl barley; ¾ cup rinsed and drained canned chick-peas (garbanzo beans); ⅓ cup golden raisin; ¼ cup sliced green onion; 2 tablespoons red wine vinegar; 1 ½ teaspoons extra virgin olive oil; 1 teaspoon Dijon mustard; ¼ teaspoon salt; ¼ teaspoon fresh ground black pepper; 2 tablespoons chopped fresh basil; 2 tablespoons slivered almonds, toasted

Servings: persons

1 ¾ cups reduced-sodium fat-free chicken broth
½ cup uncooked brown and wild rice mix
½ cup uncooked pearl barley
¾ cup rinsed and drained canned chick-peas (garbanzo beans)
⅓ cup golden raisin
¼ cup sliced green onion
2 tablespoons red wine vinegar
1 ½ teaspoons extra virgin olive oil
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
2 tablespoons chopped fresh basil
2 tablespoons slivered almonds, toasted

1
Combine first 3 ingredients in a medium saucepan; bring to a boil.
2
Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed.
3
Remove from heat, and let stand, covered, 5 minutes.
4
Spoon rice mixture into a medium bowl.
5
Add chickpeas, raisins, and green onions.
6
Combine vinegar and next 4 ingredients (through pepper) in a small bowl; stir with a whisk.
7
Pour over barley mixture; toss well.
8
Cover; chill 2 hours.
9
Stir in basil and almonds.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ¾ cups reduced-sodium fat-free chicken broth, ½ cup uncooked brown and wild rice mix, ½ cup uncooked pearl barley, ¾ cup rinsed and drained canned chick-peas (garbanzo beans), and more.

Yes, Wild Rice and Barley Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Wild Rice and Barley Salad

How did you like this recipe?

Frequently Asked Questions