Wild Rice and Barley Salad with Coriander Vinaigrette

Servings: 8 serving(s)

Prep time: 5 minutes

Total time: 45 minutes

Cooking time: 40 minutes

Take me to the recipe

wild rice and barley salad
Nutty wild rice and chewy barley combine in a far-from-ordinary salad to brighten up your summer menu.

The grains are tossed with an aromatic vinaigrette spiced with coriander, cumin, turmeric and cinnamon, then sprinkled with currants and toasted almonds. The salad is full of flavours and textures that are just right for fish and chicken dishes. But you could also add some cooked lentils and crumbled feta to make it more substantial.

I first tried a variation of this salad at my friend Kara’s cottage. It was a sticky August evening along the shores of the Northumberland Strait in New Brunswick and we were feasting on spatchcocked barbecued chicken, this aromatic grain salad and lots of zesty white wine. It was a weekend for savouring time with dear friends, watching our kids delight in being reunited with their best buddies and watching in amazement a freak hail storm that dropped hail stones the size of crab apples and cracked our windshield. A memorable weekend in many weird and wonderful ways.

Wild Rice and Barley Salad with Coriander Vinaigrette Recipe

(Adapted from my friend Kara)
Serves 8


  • 1 cup wild rice, rinsed and drained
  • 1 cup hulled barley, farro or pot barley
  • 1 cup minced red onion
  • ½ cup parsley, chopped
  • ¼ cup currants or dried cranberries
  • ½ cup toasted slivered almonds or pumpkin seeds

Coriander Vinaigrette:

  • ¼ cup vinegar (white wine vinegar or cider vinegar)
  • ¼ cup olive oil
  • 1 tsp. Crosby’s Fancy Molasses
  • 1 tsp. coriander
  • 1 tsp. cumin
  • ½ tsp. turmeric
  • ¼ tsp. cinnamon


  1. Combine wild rice in a pot with 4 cups of water. Bring to a boil, reduce heat and cover. Cook until tender then drain.
  2. In another pot, combine barley with 3 cups water. Bring to a boil, cover and simmer until tender (but still chewy), about 40 minutes. Add more water during cooking, if necessary.
  3. Combine dressing ingredients in a bowl, whisk until combined.
  4. Add currants to dressing and let rest while you prepare the remaining salad ingredients.
  5. Toss cooked rice with barley and dressing.
  6. Fold in onion and parsley and sprinkle with almonds.

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5 thoughts on “Wild Rice and Barley Salad with Coriander Vinaigrette

  1. Louise Glenn says:

    Fond childhood memories of family recipes with Crosby’s Molasses .Louise Glenn

    1. Hi Louise, So glad that Crosby’s conjures happy memories!

  2. aggie missaghian says:

    wonderful. Thank you.

  3. Kathleen Higney says:

    Are the rice and barley cooked in 2 separate pots and combined or do you start cooking the rice and then add the barley to the same pot? This sounds delish!

    1. Bridget Oland says:

      Hi Kathleen, I cook the rice and the barley in two separate pots so I can keep track of the texture of each.

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