Sesame Ginger Wild Rice and Barley Salad
Website: WhatTheHeckDoIEatNow.com
- 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
- Rinse your wild rice and place it in a pot with the 5½ 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.
- Allow it to 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.
- Mix 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.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2016/08/15/wild-rice-and-barley-salad/
3.5.3208