Barley and wild rice salad with Parmesan
This is the Barley and wild rice salad with Parmesan recipe.
- Prep: 15 min
- Cooking: 30 min
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)
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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
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 |
| Magnesium: | 63 % |
| Phosphorus: | 47 % |
| Selenium: | 71 % |
| Zinc: | 59 % |
