Mediterranean Barley Rice Salad
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Mediterranean Barley Rice SaladVisit www.canadianliving.com for full recipe details.based on1 ratings. 2 user reviews.
Mediterranean Barley Rice Salad
Photography by Yvonne Duivenvoorden
This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Per each of 16 servings: about | - |
| cal | 197197 cal |
| pro | 4 g4g pro |
| total fat | 10 g10g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 24 g24g carb |
| fibre | 2 g2g fibre |
| chol | 12 mg12mg chol |
| sodium | 554 mg554mg sodium |
| potassium | 234 mg234mg potassium |
| % RDI: | - |
| calcium | 88 calcium |
| iron | 88 iron |
| vit A | 1414 vit A |
| vit C | 3838 vit C |
| folate | 1616 folate |
- Preparation time: 12 minutes
- Cook time : 20 minutes Chill: 30 minutes
- Total time : PT12M
Ingredients
- 1 cup pearl barley , rinsed1 cup pearl barley, rinsed
- 1 cup basmati rice , rinsed1 cup basmati rice, rinsed
- 3 cups cherry tomatoes 3 cups cherry tomatoes
- 1/2 large red onion 1/2 large red onion
- 1 sweet red pepper 1 sweet red pepper
- 1 English cucumber 1 English cucumber
- 4 cups baby spinach , coarsely chopped4 cups baby spinach, coarsely chopped
- 1 pkg (200 g) feta cheese , crumbled1 pkg (200 g) feta cheese, crumbled
- Dressing:
- 1/2 cup extra-virgin olive oil 1/2 cup extra-virgin olive oil
- 1/2 cup lemon juice 1/2 cup lemon juice
- 1 tsp dried oregano 1 tsp dried oregano
- 1 tsp salt 1 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
Preparation
In saucepan of boiling salted water, cook barley until tender, about 20 minutes. Drain and rinse under cold water; drain well. Let stand for 10 minutes to dry. Transfer to large bowl.
Meanwhile, in separate saucepan, bring 1-1/2 cups (375 mL) salted water to boil. Add rice; cover, reduce heat and simmer until tender and no liquid remains, about 15 minutes. Let stand for 5 minutes. Add to barley mixture; let cool.
Cut tomatoes in half; add to barley mixture. Cut onion, red pepper and cucumber into 1-inch (2.5 cm) chunks; add to barley, tossing to combine.
Dressing: In large bowl, whisk together oil, lemon juice, oregano, salt and pepper; pour over salad and toss to coat. Refrigerate for 30 minutes or for up to 24 hours.
To serve, stir in spinach and feta cheese.
Meanwhile, in separate saucepan, bring 1-1/2 cups (375 mL) salted water to boil. Add rice; cover, reduce heat and simmer until tender and no liquid remains, about 15 minutes. Let stand for 5 minutes. Add to barley mixture; let cool.
Cut tomatoes in half; add to barley mixture. Cut onion, red pepper and cucumber into 1-inch (2.5 cm) chunks; add to barley, tossing to combine.
Dressing: In large bowl, whisk together oil, lemon juice, oregano, salt and pepper; pour over salad and toss to coat. Refrigerate for 30 minutes or for up to 24 hours.
To serve, stir in spinach and feta cheese.
Source : Canadian Living Magazine: June 2010
- Keywords : Salad; Barley; Rice; Tomatoes; Red onions; Feta; Boil; 200 calories;
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