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Wild Rice and Barley Salad with Coriander Vinaigrette

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Ingredients

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  • 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

Instructions

  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.

Nutrition

Keywords: salad, barley salad, wild rice and barley salad, vegan barley salad, vegan

Find it online: https://www.crosbys.com/wild-rice-barley-salad/