Asian Barley and Wild Rice Salad

Featured (on the cover) of the Go Barley cookbook by Pat Inglis and Linda Whitworth, this salad feeds an army (but can be halved or doubled), can be prepped well ahead of time, and works well for a quick side a few days later too - if you have leftovers. We’ve adapted it a little to suit our tastes, but once you’ve tried it, you’ll want to put your own spin on it for sure.