Toasted barley and wild rice salad

Name: Toasted barley and wild rice salad
Yield: 6 servings
Cuisine: Canada
Ingredients: pot barley and wild rice 125 mL (½ cup) each; lower sodium vegetable or chicken broth 250 mL (1 cup); water 250 mL (1 cup); orange or yellow bell pepper, chopped 1; zucchini, chopped 1; tomato, diced 1; cider or white wine vinegar 30 mL (2 tbsp); Dijon mustard 15 mL (1 tbsp); vegetable oil 10 mL (2 tsp); small clove garlic, finely grated 1; ground pepper Pinch; chopped cooked turkey or chicken 375 mL (1 ½ cups) (about 180 g/6 oz); chopped fresh parsley and chives 60 mL (¼ cup) each

This flavourful, colourful and healthy salad is prepared with whole grain foods. Enjoy barley's chewy texture and the nuttiness of wild rice. The salad is perfect for lunch or a picnic.

Original source ↗

Ingredients

ServingsServes 6Original: Serves 6

pot barley and wild rice125 mL (½ cup) each
lower sodium vegetable or chicken broth250 mL (1 cup)
water250 mL (1 cup)
orange or yellow bell pepper, chopped1
zucchini, chopped1
tomato, diced1
cider or white wine vinegar30 mL (2 tbsp)
Dijon mustard15 mL (1 tbsp)
vegetable oil10 mL (2 tsp)
small clove garlic, finely grated1
ground pepperPinch
chopped cooked turkey or chicken375 mL (1 ½ cups) (about 180 g/6 oz)
chopped fresh parsley and chives60 mL (¼ cup) each

Method 3 steps

In a saucepan, toast barley and wild rice over medium heat, stirring for 3 minutes. Add broth and water; bring to a boil. Reduce heat to a simmer, cover and cook for about 30 minutes or until barley and rice are tender but still chewy and firm. Remove from heat and let cool slightly.
In a large bowl, combine cooled barley-rice mixture with bell pepper, zucchini and tomato.
In a small bowl, whisk together vinegar, mustard, oil, garlic and pepper. Drizzle over top of barley-rice mixture and stir to coat. Stir in turkey, parsley and chives until well distributed.