We’ve recently been bringing this easy and flavourful salad to a number of large family gatherings. Featured (on the cover) of the Go Barley cookbook by Pat Inglis and Linda Whitworth, it feeds an army (but can be halved or doubled), can be prepped well ahead of time, and works well for a quick side a few days later too - if you have leftovers. We’ve adapted it a little to suit our tastes, but once you’ve tried it, you’ll want to put your own spin on it for sure.
1 cup wild rice
4 cups (1 L) chicken or vegetable broth
1 cup pearl or pot barley (we use pearl)
2 medium red, yellow, or orange peppers
1 341 mL can of whole kernel corn
¼ cup chopped green onions
¼ cup (60 mL) soy sauce
¼ cup (60 mL) rice vinegar
2 Tbs (30 mL) sesame oil (optional)
2 cups chopped pecans, roasted in 350º F oven for 5 minutes (optional)
- In a large saucepan over high heat, bring wild rice and broth to a boil. Reduce heat and simmer for 15-20 minutes.
- Add barley and simmer for 20-40 minutes until liquid is absorbed. Let cool. In a large serving bowl add remainder of ingredients (except nuts if using) and mix well.
- Cover and refrigerate a few hours or until needed, adding nuts just prior to serving. Will keep in fridge 3-5 days.