Asian Mixed Grain Salad

By Ellie

6 Person

50 Minutes

0 Calories

Asian Mixed Grain Salad! This hearty blend of grains has tons of chewy texture, accented by the crunch of carrots and peppers. A sweet and sour dressing complements the natural sweet nuttiness of whole grains and makes it a perfect side dish to Asian main courses. Look no further for a deliciously filling vegetarian meal that the whole family will love!

Ingredients

Dressing

1 tbsp. Fresh ginger
1 tsp. Sesame oil
2 tbsp. Vegetable oil
3 tbsp. Lemon juice
3 tbsp. Soy sauce
3 tbsp. Honey

Salad

1/2 cup Frozen peas, thawed
2 Large scallions, chopped
1 Large carrot, diced
1/2 cup Cooked corn kernels
3 cups Water
1/2 cup Pearled barley, rinsed
1/2 cup Brown basmati rice
1/2 cup Wild rice

Method

01

In a 1-quart pot, bring water to a boil. Rinse the grains and add to boiling water. Return to a boil, then lower heat and cover tightly. Let cook, covered, for 40-50 minutes, until the grains are tender. Drain the grain mixture in a wire mesh strainer, and transfer to a large bowl to cool. Chill completely.
02

Once grains are chilled, add the corn, carrot, scallions and peas. In a cup or small bowl, whisk the honey, soy sauce, lemon, oil, sesame oil and ginger. Pour the dressing over the grains and toss to coat.
03

Serve at room temperature or chill. Keeps for about four days, tightly covered, in the refrigerator.

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Asian Mixed Grain Salad

4.3

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Cook Time 50 Mins
Total Time 50 Mins

02 Ingredients

Dressing

1 tbsp. Fresh ginger

1 tsp. Sesame oil

2 tbsp. Vegetable oil

3 tbsp. Lemon juice

3 tbsp. Soy sauce

3 tbsp. Honey

Salad

1/2 cup Frozen peas, thawed

2 Large scallions, chopped

1 Large carrot, diced

1/2 cup Cooked corn kernels

3 cups Water

1/2 cup Pearled barley, rinsed

1/2 cup Brown basmati rice

1/2 cup Wild rice

03 Method

Step 1

In a 1-quart pot, bring water to a boil. Rinse the grains and add to boiling water. Return to a boil, then lower heat and cover tightly. Let cook, covered, for 40-50 minutes, until the grains are tender. Drain the grain mixture in a wire mesh strainer, and transfer to a large bowl to cool. Chill completely.

Step 2

Once grains are chilled, add the corn, carrot, scallions and peas. In a cup or small bowl, whisk the honey, soy sauce, lemon, oil, sesame oil and ginger. Pour the dressing over the grains and toss to coat.

Step 3

Serve at room temperature or chill. Keeps for about four days, tightly covered, in the refrigerator.

04 Author