This recipe was submitted by B.R. of Greenwood, who says, “I like this chilled salad because it is out of the ordinary. The rice is tossed with barley, chopped sweet peppers, olives and dried cranberries and then coated with a sweet and sour dressing that brings out all the flavors.”
Wild Rice Barley Salad
Ingredients
Serves 4 – 6
1 package (6 ounce) long grain and wild rice mix
1 cup cooked barley
1/2 cup chopped yellow, red, or green sweet pepper
1/3 cup sliced black olives
1/4 cup dried cranberries
Dressing:
1/4 cup balsamic vinegar or red wine vinegar
2 tablespoons minced fresh basil or 1 tsp. dried
1-1/2 tablespoons chopped green onions
1-1/2 teaspoons garlic powder
1/2 teaspoon black pepper
1/4 cup olive oil or avocado oil
1/4 cup mayonnaise
3 tablespoons catsup
Directions
1. Cook the rice according to package directions.
2. In a large serving bowl combine the rice, barley, sweet pepper, olives and cranberries.
3. In a blender combine the vinegar, basil, green onion, garlic powder and black pepper.
Add the mayonnaise and catsup. While processing, add the oil in a steady stream until smooth.
Drizzle over salad and toss to coat.
4. Cover, refrigerate until chilled.
Questions for the cook
R.G. of Garden Valley asks:
Q: What is the best method for cooking a burger indoors at home without a grill?
A: Use a cast iron griddle, a cast iron frying pan, or a cast iron grill pan with grids in it.
Only flip once and never press. Put on the overhead fan to remove any smoke.
A helpful hint
Create a simple pancake syrup by simmering one cup of water and one cup of sugar in a pan heated to medium until the sugar dissolves. Add 1/4 teaspoon or less of flavoring, such as almond extract or vanilla extract. If you like, you can add 2 tablespoons butter to the syrup to add more flavor. You can bottle and store in your refrigerator for up to two weeks. Warm it to serve.
May 03, 2021 at 01:36AM
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The Country Kitchen: Wild Rice Barley Salad - gtgazette.com
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