Sesame Ginger Wild Rice and Barley Salad
 
Prep time
Cook time
Total time
 
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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.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2016/08/15/wild-rice-and-barley-salad/