Hearty Three-Grain Salad

Print Friendly, PDF & Email

From the Vitality Food Feature ‘Vegan Al Fresco‘.

(Makes 6 servings)
If you’ve got leftover brown rice from last night’s dinner, and some barley in the cupboard, here’s a hearty salad to the rescue! Chewy grains, crunchy vegetables, and a hint of raspberries, this is a perfect picnic salad on a hot summer’s day.


  • 1/2 cup fresh raspberries
  • 1 garlic clove, minced
  • 1 tsp grated fresh ginger
  • 2 Tbsp grapeseed oil
  • 1 Tbsp lemon juice
  • Salt and ground black pepper, to taste
  • 1 celery stalk, finely chopped
  • 1/3 medium carrot, finely chopped
  • 1/4 cup finely chopped red onions
  • 3 Tbsp dried cranberries
  • 1 cup cooked, cooled long-grain brown rice
  • 1 cup cooked, cooled barley, rinsed well
  • 1 cup cooked, cooled spelt or wheat berries

1) Over a large bowl, press raspberries through a sieve. Reserve liquid and discard seeds.

2) Stir in garlic, ginger, oil, and lemon juice and whisk to combine. Taste and season as desired.

3) Stir in celery, carrots, onions, and cranberries and toss to coat.

4) Stir in cooked grains and combine well.

5) Chill for at least 1 hour before serving.

Write a Comment

view all comments