Barley and Wild Rice Toss
Recipe from Better Homes and Gardens

Toss barley, wild rice, button mushrooms, garlic, and green onions with herbed vinaigrette to make this high-fiber salad recipe that's piled on a bed of fresh spinach. Serve it on its own or with fish or chicken.


Barley and Wild Rice Toss

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Servings: 6 side-dish servings
Prep Time: 55 mins
Total Time: 2 hrs 55 mins
Related Categories: Low Calorie, Low Sodium, Salad, Wild Rice
 
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Ingredients
  • 1/3  cup
    pearl barley
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  • 1/4  cup
    wild rice
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  • 1  14-ounce can
    chicken broth
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  • 1  tablespoon
    olive or salad oil
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  • 1/2  pound
    small button mushrooms
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  • 1  small
    onion, chopped (1/3 cup)
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  • 1  clove
    garlic, minced
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  • 2  tablespoons
    sliced green onion
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  • 1/4  cup
    white wine vinegar
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  • 1/4  cup
    olive or salad oil
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  • 2  teaspoons
    snipped fresh thyme
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  • 1/8  teaspoon
    pepper
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  • 6  cups
    torn fresh spinach
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  •  
    Mint blossoms (optional)
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Directions
1.
Rinse barley and rice with cold water; drain. In a saucepan combine barley and rice with broth. Bring to boiling. Reduce heat; cover and simmer for 45 minutes or until liquid is absorbed.
2.
In a large skillet heat the 1 tablespoon olive or salad oil and cook mushrooms, chopped onion, and garlic for 7 minutes or until mushrooms are cooked through; set aside. In a large mixing bowl combine barley and rice with mushroom mixture and green onion. Cover and chill 2 to 4 hours.
3.
Just before serving, combine vinegar, 1/4 cup oil, thyme, and pepper in a screw-top jar and shake well. Toss barley mixture with dressing; serve on plates lined with spinach leaves. Garnish with mint blossoms, if desired. Season to taste. Makes 6 side-dish servings.
Nutrition information
Calories 196, Total Fat 12 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 265 mg, Carbohydrate 18 g, Fiber 4 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 30%, Calcium 5%, Iron 20%. Percent Daily Values are based on a 2,000 calorie diet
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