Cold Multigrain Salad

Name: Cold Multigrain Salad Recipe
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 24
Ingredients: For the Salad:; 1 cup dry pearled barley; 1 cup dry red quinoa (white will work just fine as well); 1 cup dry wild rice blend; 1/3 cup (1 ounce 28 g) finely chopped green onion; 1 shallot diced; 1 bell pepper cored and seeded diced (any color is fine); 2 tablespoons (30 g) minced garlic; 1 ounce (28 g) finely chopped fresh parsley (about 1 packed cup); For the dressing:; 1/4 cup apple cider vinegar; 1/4 cup Bragg's (or soy sauce); 1/4 cup Agave nectar; 1 tablespoon red pepper flakes; Salt and pepper to taste

Minutes to Prepare: 60
Minutes to Cook: 60

Number of Servings: 24

Ingredients

For the Salad:1 cup dry pearled barley1 cup dry red quinoa (white will work just fine as well)1 cup dry wild rice blend1/3 cup (1 ounce, 28 g) finely chopped green onion1 shallot, diced1 bell pepper, cored and seeded, diced (any color is fine)2 tablespoons (30 g) minced garlic1 ounce (28 g) finely chopped fresh parsley (about 1 packed cup)For the dressing:1/4 cup apple cider vinegar1/4 cup Bragg's (or soy sauce)1/4 cup Agave nectar1 tablespoon red pepper flakesSalt and pepper to taste

Directions

To make the salad, first prepare all of your grains. This can take awhile, so it's best to do some of the work in advance. For barley, the ratio is 1 cup barley to 3 cups lightly salted water. For the rice and the quinoa the ratio is 1 cup grain to 2 cups lightly salted water. It is not recommended to cook the grains together. You can, however, cook them in the oven at the same time. Mix the proper ratios, each into a separate covered oven safe casserole and bake at 350�F (180�C, or gas mark 4) until water is absorbed and grains are tender, about 45 minutes to an hour. Fluff with a fork. Refrigerate until ready to use.

Once grains are prepared, mix them all together in a large mixing bowl. Add in the green onion, shallot, bell pepper, garlic and parsley.

To make the dressing, whisk togehter the vinegar, Bragg's, agave, red pepper flakes, salt and pepper in a separate small bowl.

Add dressing to salad, and toss to mix.

Keep refrigerated until ready to serve.

Yield: 24 servings

Number of Servings: 24

Recipe submitted by SparkPeople user BETTYVEGGIE.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 75.0
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 152.9 mg
Total Carbs: 15.3 g
Dietary Fiber: 2.2 g
Protein: 2.5 g

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