WILD RICE AND BARLEY WHAT COULD BE BETTER ENJOY DAN:

WILD RICE SALAD FOR THE SOUP KITCHEN by CHEF DAN:
SERVES 20

INGREDIENTS:

12 cups water
1 teaspoon salt
5 cups wild rice
5 cups cooked barley
3 green bell peppers, chopped
1-1/2-cups dried mangoes and berries (KIRKLAND BRAND) soaked in hot water for 30 minutes
Salt and pepper to taste

DRESSING:

1 cup olive oil
1-1/2-cups balsamic vinegar or red wine vinegar
2 cups Parmesan cheese
2 tablespoons sugar
2 teaspoons dry mustard
5 garlic cloves, minced
1 teaspoon paprika

DIRECTIONS;

1. In a pot with a lid, bring 8 cups of salted water to a boil.
2. Add rice and stir well, cover and simmer for about 1 hour or until liquid is gone.
3. In a large serving bowl, combine rice, barley, green peppers, and dried mangoes and berries.
4. In a blender combine all the dressing ingredients together, except oil.
5. While processing, gradually add oil in a steady stream.
6. Drizzle over salad and toss to coat.
7. Cover and refrigerate until chill.

ENJOY DAN: BON-APPETITE!!