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Wild Rice Barley Salad

"I like this chilled salad because it's out of the ordinary. The rice is tossed with barley, green pepper, olives and cranberries, then coated with a tangy vinaigrette. -Mared Metzger Beling, Eagle River, Alaska"
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30 m servings
Original recipe yields 4 servings

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  1. Cook rice according to package directions. In a large serving bowl, combine the rice, barley, green pepper, olives and cranberries. In a blender, combine the vinegar, basil, green onion, garlic and pepper. While processing, gradually add oil in a steady stream. Drizzle over salad and toss to coat. Cover and refrigerate until chilled.


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If you don't LOVE balsamic vinegar you should probably opt for the red wine vinegar, and maybe not even 1/4 C. I also think it should call for more cranberries. In general though I really like t...

I liked the salad. I doubled the cranberries. I would use slightly less than 1/4 cup rather than 1/3 cup balsamic vinegar (I do love balsamic vinegar) but definitely only 1/4 rather than 1/3 c...

I like to add feta to mine and then add some nuts/seeds like flax or chai or hemp.