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TEST KITCHEN APPROVED

Great Grain Salad

Name: Great Grain Salad
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 12 servings (3/4 cup each)
Ingredients: 3 cups water; 1/2 cup medium pearl barley; 1/2 cup uncooked wild rice; 2/3 cup uncooked basmati rice; 1/2 cup slivered almonds; 1/2 cup sunflower kernels; 1/2 cup salted pumpkin seeds or pepitas; 1/2 cup each golden raisins, chopped dried apricots and dried cranberries; 1/3 cup minced fresh parsley; 4 teaspoons grated orange zest; VINAIGRETTE:; 2/3 cup walnut oil; 2/3 cup raspberry vinegar; 2 teaspoons orange juice; 2 teaspoons pepper; 1 teaspoon salt

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 15 min. Cook: 1 hour + chilling

By Taste Of Home Editorial Team

Recipe by Rachel Dueker

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 24, 2022

I can't think of a better dish to round out a meal. My grain salad features all my favorite nuts, seeds and fruits. Try adding grilled chicken to make it a meal on its own. —Rachel Dueker, Gervais, Oregon

TEST KITCHEN APPROVED

Great Grain Salad

2 Reviews Add your review

Yield:12 servings (3/4 cup each)

Prep:15 min

Cook:1 hour

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Ingredients

3 cups water
1/2 cup medium pearl barley
1/2 cup uncooked wild rice
2/3 cup uncooked basmati rice
1/2 cup slivered almonds
1/2 cup sunflower kernels
1/2 cup salted pumpkin seeds or pepitas
1/2 cup each golden raisins, chopped dried apricots and dried cranberries
1/3 cup minced fresh parsley
4 teaspoons grated orange zest
vinaigrette:

2/3 cup walnut oil
2/3 cup raspberry vinegar
2 teaspoons orange juice
2 teaspoons pepper
1 teaspoon salt

Text Ingredients

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Directions

1
In a large saucepan, bring water to a boil. Add barley and wild rice. Reduce heat; cover and simmer for 55-65 minutes or until tender. Meanwhile, cook basmati rice according to package directions. Cool barley and rices to room temperature.

2
In a large bowl, combine the almonds, sunflower kernels, pumpkin seeds, dried fruit, parsley and orange zest; add barley and rices.
3
In a small bowl, whisk the vinaigrette ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.