Barley and wild rice salad with Parmesan

This is the Barley and wild rice salad with Parmesan recipe.

  • Prep: 15 min
  • Cooking: 30 min
Yields 4 servings
DFC

Ingredients

  • 1 1/2 cups (375 mL) pearl barley
  • 1/2 cup (125 mL) wild rice
  • 1/2 cup (125 mL) 15% cooking cream or 18% cooking cream
  • 2/3 cup (160 mL) Canadian Parmesan shaved or coarsely chopped
  • 1/2 cup (125 mL) Polish or garlic sausage diced or sliced
  • 1/3 cup (80 mL) dill or garlic pickles diced or sliced
  • 1 1/2 cups (375 mL) cucumber sliced with a mandoline
  • 1 1/2 cups (375 mL) cherry tomatoes halved
  • 1/3 cup (80 mL) fresh parsley chopped
  • 1 tbsp (15 mL) paprika
  • Salt and freshly ground pepper
  • Endive leaves or lettuce (optional)

Preparation

Cook barley and wild rice in a large saucepan filled with salted boiling water for 20–30 minutes or until tender.

Drain and rinse under cold water to stop cooking.

Place in a serving bowl.

Add remaining ingredients, toss, adjust seasoning, garnish with endive leaves or lettuce and serve. 

Tips

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Nutrition

Nutritional Information

per serving
Energy: 585 Calories
Protein: 23 g
Carbohydrate: 95 g
Fat: 14 g
Fibre: 16 g
Sodium: 527 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 21 % / 230 mg
Selenium: 71 %
Magnesium: 63 %
Zinc: 59 %
Phosphorus: 47 %