Asian Barley and Wild Rice Salad

Asian Barley and Wild Rice Salad

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Ingredients

  • 1 cup wild rice, uncooked
  • 4 cups low-sodium chicken broth
  • 1 cup pearl barley, uncooked
  • 2 medium red peppers, chopped
  • ¼ cup chopped green onions
  • 2 cups frozen corn, thawed
  • 1 can low-sodium cannellini beans (white beans), rinsed and drained
  • ⅓ cup low-sodium soy sauce
  • ⅓ cup rice vinegar
  • ¼ cup sesame oil
  • 2 cups chopped pecans (optional: toasted)

Directions

  • In a large saucepan, bring wild rice and chicken broth to a boil. Reduce heat and simmer for 15 to 20 minutes. Add barley and continue simmering for an additional 40 minutes. Cover and let stand until all moisture is absorbed. Let cool.
  • Put barley mixture in a large serving bowl. Add all remaining ingredients, except pecans; mix well. Place in fridge for two hours or overnight. Add pecans just before serving.
  • Tip: To toast pecan pieces, preheat oven to 350°F (180°C). Spread pecans on a cookie sheet. Place in oven and set timer for 5 minutes. Remove from oven and let cool. Once cooled, add to salad.

Serving Size

1 cup

Yield

Approx 12 as an side dish (or approx 16 as an entree)

Considerations

Prep Time: 5 minutes • Cook Time: 3 hours

Recipe Credit: Go Barley