Ingredients
3 cups water1/2 cup medium pearl barley1/2 cup uncooked wild rice2/3 cup uncooked basmati rice1/2 cup slivered almonds1/2 cup sunflower kernels1/2 cup salted pumpkin seeds or pepitas1/2 cup each golden raisins, chopped dried apricots and dried cranberries1/3 cup minced fresh parsley4 teaspoons grated orange zestVINAIGRETTE:2/3 cup walnut oil2/3 cup raspberry vinegar2 teaspoons orange juice2 teaspoons pepper1 teaspoon salt
Preparation
In a large saucepan, bring water to a boil. Add barley and wild rice. Reduce heat; cover and simmer for 55-65 minutes or until tender. Meanwhile, cook basmati rice according to package directions. Cool barley and rices to room temperature.
In a large bowl, combine the almonds, sunflower kernels, pumpkin seeds, dried fruit, parsley and orange zest; add barley and rices.
In a small bowl, whisk the vinaigrette ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.
