Wild Rice Barley Salad

  • Lunch
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A hearty, chewy salad made with nutty wild rice, tender barley, and vegetables. Dressed lightly, it’s earthy, satisfying, and perfect for lunch, potlucks, or make-ahead meals.

Ingredients

  • 1 (6 ounce) package long grain and wild rice mix
  • 1 cup cooked barley
  • 1/2 cup chopped green pepper 1/2 cup sliced ripe olives
  • 1/4 cup dried cranberries dressing:
  • 1/4 cup balsamic vinegar or red wine vinegar
  • 2 tablespoons minced fresh basil 1 tablespoon chopped green onion
  • 2 garlic cloves, minced 1/2 teaspoon pepper
  • 1/3 cup olive or vegetable oil

Directions

  1. Cook rice according to package directions. In a large serving bowl, combine the rice, barley, green pepper, olives and cranberries. In a blender, combine the vinegar, basil, green onion, garlic and pepper. While processing, gradually add oil in a steady stream. Drizzle over salad and toss to coat. Cover and refrigerate until chilled.

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