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Brown Rice (or Barley) Salad
Prep Time
15 mins
Prep Notes
The rice/barley can be cooked and refrigerated until you are ready to make the dish or make a larger amount and use for other recipes.
This dish has a lot of protein, fiber, and good oils.
*Note that barley does have gluten in the event you are gluten-free
Cooking Time
~35 mins for rice
Yields
4-6 servings
Ingredients
3/4c uncooked brown rice OR 1c barley* - (rinse first then cook according to instructions)
½ cup white or green onion – chopped
¾ cup chopped celery
1 can corn – drained
1 can black beans – drained
1/3 cup chopped fresh cilantro or parsley
Dressing:
¼ cup apple cider or red wine vinegar
½ cup olive oil (if using pineapple & pecans, I add a little sesame oil to the olive oil to total ½ cup)
½ teaspoon thyme
½ teaspoon salt
Optional items:
1 can tidbit pineapple – drained
½ fresh red pepper – diced
1/3 cup copped pecans
1 can chopped water chestnuts
1 can chopped tomatoes – drained
¼+ cup feta cheese (sparingly!)
Directions
Mix all together. Whisk dressing and pour over salad. You may not need all of it so add in thirds (the salad will increase in size as you add optional items.
Great eaten cold as a salad or room temperature as a side dish.
Credit
Photo by Darío Méndez on Unsplash