Mediterranean Barley and Rice Salad

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 266.8
  • Total Fat: 15.9 g
  • Cholesterol: 17.8 mg
  • Sodium: 232.6 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 4.8 g
  • Protein: 6.5 g

View full nutritional breakdown of Mediterranean Barley and Rice Salad calories by ingredient


Introduction

This was on a cooking show I watched the other day. She used basmati rice, but all I had was black rice. I added the quinoa for some extra protein.

 This was on a cooking show I watched the other day. She used basmati rice, but all I had was black rice. I added the quinoa for some extra protein.
Number of Servings: 10

Ingredients

    1 c. pearl barley, rinsed
    1 c. basmati rice, rinsed
    3 c. cherry tomatoes
    1 medium red onion
    1 sweet green pepper
    1 English cucumber (if desired)
    1 200g pk. Feta cheese, crumbled

    Dressing:
    ½ c. extra virgin olive oil
    ½ c. fresh lemon juice
    1 tbsp. dried oregano
    1 tbsp. black pepper (or to taste)

Directions

In boiling salted water, cook barley until tender, about 20 min. Drain and rinse under cold water; drain well. Let stand 10 min. to dry. Meanwhile, in separate saucepans, cook rice and quinoa according to package directions. Let stand 10 min. or so and add to barley mixture. Let cool. Cut tomatoes in half, add to barley mixture; cut onions, red pepper into 1” chunks, add to barley mixture, stirring to combine.
In large bowl, whisk together oil, lemon juice,oregano, salt & pepper; pour over sald and toss to coat. Refrigerate 30 min. or up to 24 hrs. Add feta upon serving.


Number of Servings: 10

Recipe submitted by SparkPeople user FIERYSPARKED.