Sesame Ginger Wild Rice and Barley Salad

Oh summertime. I have to admit, although my desire to eat great food hasn’t waned, my desire to cook in this heat has. I like to cook the wild rice and barley for this early in the morning  plunk it in the fridge and throw together the rest of the ingredients once I’ve finished my breakfast. This is a great summery salad that is eaten cold, and is perfect as a side dish or as a quick impromptu lunch. It’s tender, chewy, crunchy, nutty, delicious and filling! And the Asian inspired dressing? Divine!Rinse your wild rice and place it in a pot with the 5 1/2 cups water and bring it to a boil. Once boiling reduce to simmer and cook for 20 minutes, stirring occasionally.

Add your rinsed barley to the pot and allow it to simmer for another 35 minutes. Cover and remove the pot from the heat. Allow it sit covered for about 10 minutes until all of the water is absorbed. Let it cool and transfer it to a large bowl.Prepare your edamame, chop your red peppers, green onion and thaw your corn. Add this to the bowl with the wild rice and barley. In a smaller bowl prepare your dressing by mixing your tamari, rice vinegar, sesame oil, grated ginger, dijon and maple syrup. Whisk until well incorporated. Pour the dressing over the barley mix and stir until well combined.
Eat immediately or refrigerate until later. Garnish with sesame seeds before serving.

Adapted from Inglis, Pat and Whitworth, Linda. “Asian Barley and Wild Rice Salad”. Go Barley.

Disclaimer: We use Amazon affiliate links ONLY for products that I personally use and rely on. When you purchase something (anything!) through an Amazon affiliate link (or by clicking on the Amazon link in the sidebar) I receive a small commission at no extra cost to you. Thank you for supporting WHAT the HECK do I eat NOW and helping me continue to bring great content to this site!

Sesame Ginger Wild Rice and Barley Salad

 

Print

Prep time

10 mins

Cook time

55 mins

Total time

1 hour 5 mins

 

Website: WhatTheHeckDoIEatNow.com

Ingredients

• 1 cup wild rice, rinsed and drained well
• 1 cup pearl barley, rinsed and drained well
• 5½ cups water
• ¾ cup cooked edamame
• 1½ red peppers, chopped
• 2 green onions chopped
• 1 cup frozen corn, rinsed under water to thaw and drained well
• Sesame seeds to garnish
• Dressing:
• ⅓ cup tamari
• ¼ cup rice vinegar
• 3 tbsp sesame oil
• 1 tbsp peeled and grated fresh ginger
• 1 clove garlic, pressed
• 1 tsp dijon mustard
• 1 tbsp real maple syrup

Instructions

1. Rinse your wild rice and place it in a pot with the 5½ cups water and bring it to a boil.
2. Once boiling reduce to simmer and cook for 20 minutes, stirring occasionally.
3. Add your rinsed barley to the pot and allow it to simmer for another 35 minutes.
4. Cover and remove the pot from the heat. Allow it sit covered for about 10 minutes until all of the water is absorbed.
5. Allow it to cool and transfer it to a large bowl.
6. Prepare your edamame, chop your red peppers, green onion and thaw your corn.
7. Add this to the bowl with the wild rice and barley.
8. In a smaller bowl prepare your dressing.
9. Mix your tamari, rice vinegar, sesame oil, grated ginger, dijon and maple syrup. Whisk until well incorporated.
10. Pour the dressing over the barley mix and stir until well combined.
11. Eat immediately or refrigerate until later.
12. Garnish with sesame seeds before serving.

3.5.3208