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Toasted Rice Salad


1 cup pearl barley or brown basmati rice

1 Tbsp. olive oil

3 cups vegetable stock

1 cup low sodium black beans, drained

1 medium green pepper diced

1 medium tomato, seeds removed/diced

1 8 oz. container of dark cremini mushrooms, sliced

4 cloves fresh garlic, finely chopped

1 ear of fresh corn, cooked with kernels removed

1 Tbsp. olive oil

4 green onions, sliced

1 small jalapeno pepper, diced with seeds removed

1/2 cup loosely packed fresh basil leaves, sliced

Juice of one lemon

3 Tbsp. olive oil

1 tsp. sea salt

1 tsp. freshly ground black pepper

1 cup toasted pumpkin seeds


Toast the barley in a pan with the 1 Tbsp. of olive oil. Stir frequently until the barley is golden brown and has a nutty aroma. Add the vegetable stock to the pan and cook over medium heat for 15 minutes. Barley should be tender and slightly chewy. Drain and rinse with cold water. Add to a mixing bowl. Add the black beans, green pepper and tomato. Heat 1Tbsp. of olive oil and sauté the mushrooms, corn and garlic until the mushrooms are fully cooked. Remove from the pan to a separate plate or bowl and chill. Then add to the bowl with the other ingredients. Add the green onions, jalapeno and fresh basil. Add the olive oil, lemon juice, salt and pepper and toasted pumpkin seeds. Chill and enjoy.

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