Wild Rice Barley Salad Recipes

RICE AND BARLEY PILAF

Rice and Barley Pilaf image

With a trio of whole grains, wild and brown rice and barley, this is packed with nutrition. Add half-and-half and Parmesan cheese, and you've got one satisfying side! -Barb Templin, Norwood, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

3 cups reduced-sodium chicken broth
1/4 cup uncooked wild rice
1/4 cup medium pearl barley
1/4 cup uncooked brown rice
1/2 pound baby portobello mushrooms, chopped
1 small onion, chopped
1 celery rib, finely chopped
1 tablespoon butter
1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup grated Parmesan cheese
1/4 cup half-and-half cream
1/8 teaspoon pepper

Steps:

In a large saucepan, combine broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in barley and brown rice; cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed., Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and celery in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the rice mixture, cheese, cream and pepper; heat through.

Nutrition Facts : Calories 176 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 363mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges

WILD RICE AND BARLEY PILAF

Wild Rice and Barley Pilaf image

Provided by Trish Hall

Categories dinner, weekday, side dish

Time 50m

Yield 6 servings

Number Of Ingredients 10

Ingredients

5 cups water
1/2 teaspoon salt
1 cup wild rice
1/2 cup pearl barley
1/4 cup dried cranberries, softened in 1 cup hot water
1/2 cup toasted pine nuts
1 teaspoon safflower or canola oil
1/2 teaspoon juice of fresh lemon
Fresh thyme
Salt and freshly ground black pepper to taste

Steps:

Bring three cups of the water to boil, add salt and wild rice. Lower heat and simmer, covered, for about 45 minutes or until water is absorbed.
In another pot, bring the remaining water to boil and add barley. Lower heat and simmer for 30 minutes or until tender.
Drain the cranberries.
Mix together the rice, barley, cranberries, pine nuts, oil and lemon. Season with thyme, salt, and pepper.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 605 milligrams, Sugar 4 grams, TransFat 0 grams

EKATERINA'S WILD RICE AND KALE SALAD

Ekaterina's Wild Rice and Kale Salad image

Healthy and filling, this salad is perfect for lunch, a light dinner, or party appetizer. Crunchy and sweet with a hint of spice. No need to add salt.

Provided by Ekaterina Petkova

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 1h33m

Yield 4

Number Of Ingredients 10

Ingredients

3 ¼ cups water, divided
½ cup wild rice
½ cup barley
1 teaspoon olive oil, or as desired
1 cup chopped kale
½ cup raisins
½ cup chopped walnuts
½ cup crumbled feta cheese
2 tablespoons chipotle mustard
ground black pepper to taste

Steps:

Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes.
Bring 1 1/4 cups water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes.
Heat oil in a skillet over medium heat; cook and stir kale until bright green and softened, 3 to 5 minutes.
Mix wild rice, barley, kale, raisins, walnuts, feta cheese, mustard, and black pepper together in a bowl.

Nutrition Facts : Calories 388.7 calories, Carbohydrate 52.9 g, Cholesterol 16.7 mg, Fat 15.9 g, Fiber 7.4 g, Protein 12 g, SaturatedFat 4.1 g, Sodium 314.1 mg, Sugar 14.1 g

WILD RICE AND BARLEY SALAD

Wild Rice and Barley Salad image

Make and share this Wild Rice and Barley Salad recipe from Food.com.

Provided by dicentra

Categories Grains

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 3/4 cups reduced-sodium fat-free chicken broth
1/2 cup uncooked brown and wild rice mix
1/2 cup uncooked pearl barley
3/4 cup rinsed and drained canned chick-peas (garbanzo beans)
1/3 cup golden raisin
1/4 cup sliced green onion
2 tablespoons red wine vinegar
1 1/2 teaspoons extra virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons chopped fresh basil
2 tablespoons slivered almonds, toasted

Steps:

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

Nutrition Facts : Calories 144.8, Fat 2.9, SaturatedFat 0.3, Sodium 199.7, Carbohydrate 27.1, Fiber 4.7, Sugar 5.1, Protein 4

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