Mediterranean Barley Rice Salad

By krystallondon

Ingredients

• Dressing:
• 1 cup (250 mL) pearl barley, rinsed
• 1 cup (250 mL) basmati rice, rinsed
• 3 cups (750 mL) cherry tomatoes
• 1/2 large red onion
• 1 sweet red pepper
• 1 English cucumber
• 4 cups (1 L) baby spinach, coarsely chopped
• 1 pkg (200 g) feta cheese, crumbled
• 1/2 cup (125 mL) extra-virgin olive oil
• 1/2 cup (125 mL) lemon juice
• 1 tsp (5 mL) dried oregano
• 1 tsp (5 mL) salt
• 1/2 tsp (2 mL) pepper

Details

Servings 12

Preparation

Step 1

1. In saucepan of boiling salted water, cook barley until tender, about 20 minutes. Drain and rinse under cold water; drain well. Let stand for 10 minutes to dry. Transfer to large bowl.

2. Meanwhile, in separate saucepan, bring 1-1/2 cups (375 mL) salted water to boil. Add rice; cover, reduce heat and simmer until tender and no liquid remains, about 15 minutes. Let stand for 5 minutes. Add to barley mixture; let cool.

3. Cut tomatoes in half; add to barley mixture. Cut onion, red pepper and cucumber into 1-inch (2.5 cm) chunks; add to barley, tossing to combine.

Dressing: In large bowl, whisk together oil, lemon juice, oregano, salt and pepper; pour over salad and toss to coat. Refrigerate for 30 minutes or for up to 24 hours.

To serve, stir in spinach and feta cheese.


Nutritional Info
Per each of 16 servings: about -
cal 197
pro 4 g
total fat 10 g
sat. fat 3 g
carb 24 g
fibre 2 g
chol 12 mg
sodium 554 mg
potassium 234 mg
% RDI: -
calcium 8%
iron 8%
vit A 14%
vit C 38%
folate 16%