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The Great Grain Salad

Gastro-PubStove-TopVegan
Time :3 hours 15 minutes
Yield :12 servings
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The Great Grain Salad is the heartiest salad you'll ever taste. Afterwards, you'll be primed to take on the day and then some! Nutty barley and tender rice mingle with crunchy pepitas and sunflower kernels, as well as plenty of jammy dried fruits! It's a refreshing and distinct salad experience unlike any other. Plus, The Great Grain Salad makes sure to include the best tangy orange dressing you'll ever taste. It really is great!
The Great Grain Salad is the heartiest salad you'll ever taste. Afterwards, you'll be primed to take on the day and then some! Nutty barley and tender rice mingle with crunchy pepitas and sunflower kernels, as well as plenty of jammy dried fruits! It's a refreshing and distinct salad experience unlike any other. Plus, The Great Grain Salad makes sure to include the best tangy orange dressing you'll ever taste. It really is great!

Ingredients

For the salad:

  • 3 cups water
  • 1/2 cup medium pearl barley
  • 1/2 cup wild rice
  • 2/3 cup basmati rice
  • 1/2 cup almonds slivered
  • 1/2 cup sunflower kernels
  • 1/2 cup salted pumpkin seeds or pepitas
  • 1/2 cup golden raisins
  • 1/2 cup dried apricots chopped
  • 1/2 cup dried cranberries
  • 1/3 cup fresh parsley minced
  • 4 teaspoons orange zest

For the vinaigrette:

  • 2/3 cup walnut oil
  • 2/3 cup raspberry vinegar
  • 2 teaspoons orange juice
  • 2 teaspoons pepper
  • 1 teaspoon salt

Directions

  • In a large saucepan over high heat, add the water and bring it to a boil.
  • Add the barley and the wild rice and reduce the heat to medium-low.
  • Cover the saucepan and let the barley-rice mixture simmer until tender, about 55-65 minutes.
  • Cook the basmati rice according to the package instructions.
  • Allow the barley-rice mixture and the basmati rice to cool to room temperature.
  • In a large bowl, add the almonds, the sunflower kernels, the pumpkin seeds, the raisins, the apricots, the cranberries, the parsley, and the orange zest and toss to combine.
  • Add the barley-rice mixture and the basmati rice and toss to combine.
  • In a small bowl, add the walnut oil, the raspberry vinegar, the orange juice, the pepper, and the salt and whisk to combine.
  • Pour the dressing mixture over the salad and toss to coat.
  • Cover the salad bowl and refrigerate it for at least 2 hours.
  • Serve.
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