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.