Asian Barley and Wild Rice Salad

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Chef Alberta Barley Commission
1 cup (250 mL) wild rice
4 cups (1 L) chicken broth
1 cup (250 mL) pot or pearl barley
2 medium red peppers, chopped
1/4 cup (50 mL) chopped green onions
2 cups (500 mL) frozen corn, thawed
1/3 cup (75 mL) soy sauce
1/3 cup (75 mL) rice vinegar
1/4 cup (50 mL) sesame oil
2 cups (500 mL) chopped pecans
In a large saucepan, bring wild rice and chicken broth to a boil. Reduce heat and simmer 15 to 20 minutes. Add barley and continue simmering an additional 40 minutes. Cover and let stand until all moisture is absorbed. Cool.
Put barley mixture in a large serving bowl. Add all remaining ingredients except pecans, and mix well. Place in fridge two hours or overnight. Add pecans just before serving.
Makes approximately 12 servings.

Per serving nutritional information:

Weight:             192.81 g
Calories:           311.60
Protein:             7.42 g
Carbohydrate:   32.13 g
Fat                   18.39 g
Saturated Fat:   1.91 g
Trans Fat:         0 g
Sugars:             3.57 g
Cholesterol:      0 mg
Fibre:                6.48 g
Sodium:            719.29 mg
Potassium:        291.10 mg


To toast pecan pieces preheat oven to 350o F (180oC). spread pecans on a cookie sheet. Place in oven and set timer for 5 minutes.  Remove from oven and let cool.
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