barley and wild rice toss - salad

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Barley and Wild Rice Toss

 

Recipe By :Better Homes and Gardens

Serving Size : 6 Preparation Time :0:00

Categories : Grains Salads & Dressings

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup pearl barley

1/4 cup wild rice

14 ounces ready-to-serve vegetable broth

1 tablespoon olive or salad oil

1/2 pound small button mushrooms

1/3 cup chopped onion

1 teaspoon minced garlic

2 tablespoons sliced green onions

1/4 cup white wine vinegar

1/4 cup olive or salad oil

2 teaspoons snipped fresh thyme

1/8 teaspoon pepper

6 cups torn fresh spinach

Mint blossoms (optional)

 

Prep: 55 minutes

Chill: 2 hours

 

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. Serve as a side dish.

 

Nutritional facts per serving

calories: 196, total fat: 12g, saturated fat: 2g, cholesterol: 0mg, sodium:

265mg, carbohydrate: 18g, fiber: 4g, protein: 6g, vitamin C: 30%, calcium: 5%,

iron: 20%

 

 

Source:

" bhg.com "

Copyright:

" recipeId=R018984 "

 

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Per Serving (excluding unknown items): 190 Calories; 12g Fat (54.2% calories

from fat); 4g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

297mg Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 2 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 986 4196 0 0 0 0 986 3413 0 3407 0