New this month
Get the Allrecipes magazine

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"
Added to shopping list. Go to shopping list.

Ingredients

30 m servings
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Ready In

  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.

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

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.