We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Three-Grain Salad

(3)
  2 reviews
  • 20 min prep time
  • 1 hr 10 min total time
  • 14 ingredients
  • 12 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Grains, apples, onions and raisins mingle together with gingered honey dressing in this tasty make-ahead salad.

Ingredients

Salad

5
cups water
4
teaspoons vegetable-flavor instant bouillon
1/2
teaspoon salt
1
cup (about 7 oz.) uncooked wheat berries, rinsed
1/3
cup uncooked medium pearl barley
1/3
cup uncooked regular long-grain brown rice
1 1/2
cups coarsely chopped unpeeled red apple (1 to 2 medium)
1/2
cup chopped red onion
1/2
cup raisins
1/2
cup pecan halves, toasted, chopped

Dressing

1/4
cup oil
1/4
cup cider vinegar
2
tablespoons honey
3/4
teaspoon grated gingerroot

Steps

  • 1 In 3-quart saucepan, bring water, bouillon and salt to a boil over medium-high heat. Add wheat berries; return to a boil. Reduce heat to low; cover and simmer 10 minutes.
  • 2 Add barley and rice; cook an additional 50 minutes or until all grains are tender. Drain.
  • 3 In large serving bowl, combine wheat berry mixture, apple, onion and raisins; mix well.
  • 4 In small bowl, combine all dressing ingredients; mix well. Pour dressing over salad; toss to coat. Serve immediately, or cover and refrigerate 2 to 6 hours before serving. Just before serving, fold in pecans.
  • 1 In 3-quart saucepan, bring water, bouillon and salt to a boil over medium-high heat. Add wheat berries; return to a boil. Reduce heat to low; cover and simmer 10 minutes.
  • 2 Add barley and rice; cook an additional 50 minutes or until all grains are tender. Drain.
  • 3 In large serving bowl, combine wheat berry mixture, apple, onion and raisins; mix well.
  • 4 In small bowl, combine all dressing ingredients; mix well. Pour dressing over salad; toss to coat. Serve immediately, or cover and refrigerate 2 to 6 hours before serving. Just before serving, fold in pecans.

Expert Tips

Instant brown rice, can be substituted for the regular brown rice, add 1/3 cup instant brown rice 40 minutes after adding the barley.

To toast pecan halves, spread on cookie sheet; bake at 350°F. for 5 to 7 minutes or until golden brown, stirring occasionally. Or spread pecan halves in thin layer in microwave-safe pie pan. Microwave on High for 4 to 7 minutes or until golden brown, stirring frequently.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
185
Calories from Fat
55
% Daily Value
Total Fat
9g
14%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
540mg
23%
Total Carbohydrate
29g
10%
Dietary Fiber
3g
12%
Sugars
10g
10%
Protein
4g
4%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved