Barley and Wild Rice Toss

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.

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  • Makes: 6 servings
  • Makes: 6 side-dish servings
  • Prep: 55 mins
  • Chill: 2 hrs

Barley and Wild Rice Toss

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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.
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Nutrition Facts (Barley and Wild Rice Toss)

  • Per serving:
  • 196 kcal ,
  • 12 g fat
  • (2 g sat. fat ,
  • 0 mg chol. ,
  • 265 mg sodium ,
  • 18 g carb. ,
  • 4 g fiber ,
  • 6 g pro.
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