GREAT GRAIN SALAD

I can’t think of a better dish to round out a meal. My grain salad features all my favorite nuts, seeds and fruits. Try adding grilled chicken to make it a meal on its own.

—RACHEL DUEKER GERVAIS, OR



PREP: 15 MIN. • COOK: 1 HOUR + CHILLING • MAKES: 12 SERVINGS (3/4 CUP EACH)


3 cups water

1/2 cup medium pearl barley

1/2 cup uncooked wild rice

2/3 cup uncooked basmati rice

1/2 cup slivered almonds

1/2 cup sunflower kernels

1/2 cup salted pumpkin seeds or pepitas

1/2 cup each golden raisins, chopped dried apricots and dried cranberries

1/3 cup minced fresh parsley

4 teaspoons grated orange peel

VINAIGRETTE

2/3 cup walnut oil

2/3 cup raspberry vinegar

2 teaspoons orange juice

2 teaspoons pepper

1 teaspoon salt

1. In a large saucepan, bring water to a boil. Add the barley and wild rice. Reduce the heat; cover and simmer for 55-65 minutes or until tender. Meanwhile, cook the basmati rice according to package directions. Cool barley and rices to room temperature.

2. In a large bowl, combine almonds, sunflower kernels, pumpkin seeds, dried fruit, parsley and orange peel; add the barley and rices.

3. In a small bowl, whisk vinaigrette ingredients. Pour over the salad and toss to coat. Cover and refrigerate for at least 2 hours.