Barley and Wild Rice Salad

Barley and Wild Rice Salad

  • Prep: 20 min
  • Cook Time: 30 min
  • Total: 50 min
  • Serving: 4 Servings

A great compliment to chicken or lamb, this light side dish is both delicious and healthy. Enjoy year round as a side to your favorite meals.


  • 1-3/4 Cups Chicken Broth
  • 1 Box uncooked White and Wild rice mix including spice packet
  • 1/2 Cup uncooked Pearl Barley
  • 3/4 Cup rinsed and drained Garbanzo Beans
  • 1/3 Cup Golden Raisins
  • 1/4 Cup sliced Green Onions
  • 1/2 Cup Chopped Red Onion
  • 2 Tablespoons Red Wine Vinegar
  • 2 Teaspoons Extra Virgin Olive Oil
  • 1 Teaspoon Dijon Mustard
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 3 Tablespoons Chopped Fresh Basil
  • 3 Tablespoons Slivered Almonds- Toasted


  1. In a medium saucepan, combine the chicken broth, box of rice and the barley and bring to a boil.
  2. Once the ingredients are boiling, reduce heat and simmer for 30 minutes until all the liquid has evaporated.
  3. Turn off the heat and let the rice mixture sit for 8 minutes.
  4. In a large bowl, add the garbanzo beans, raisins, red and green onions and the cooled rice mixture. Toss to combine.
  5. In a small bowl, whisk together the red vinegar, oil, mustard, salt and pepper; pour the vinaigrette over the rice mixture and gently toss again. Place in the refrigerator until chilled.
  6. Before serving, sprinkle on the basil and almonds.


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