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Asian Barley and wild rice on a black plate

Asian Barley & Wild Rice Salad

Course Appetizer, Main Course, Salad, Side Dish
Cuisine American, asian
Keyword barley, fiber, grains, protein
Servings 12


  • 1 cup wild rice
  • 4 cups chicken broth
  • 1 cup pot or pearl barley
  • 2 medium red peppers chopped
  • 1/4 cup chopped green onions
  • 2 cups frozen corn thawed
  • 1/3 cup soy sauce
  • 1/3 cup rice vinegar
  • 1/4 cup sesame oil
  • 2 cups of chopped pecans


  1. In a large saucepan, bring wild rice and chicken broth to a boil. Reduce heat and simmer 15 to 20 minutes. Add barley and continue simmering an additional 40 minutes. Cover and let stand until all moisture is absorbed. Cool.
  2. Put barley mixture in a large serving bowl. Add all remaining ingredients except pecans, and mix well. Place in fridge two hours or overnight. Add pecans just before serving.

Recipe Notes


To toast pecan pieces preheat oven to 350o F (180oC). spread pecans on a cookie sheet. Place in oven and set timer for 5 minutes. Remove from oven and let cool.