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Barley Rice Pilaf Salad with Leeks, Red Cubanelle and Tarragon Vinaigrette



1 lb. basmati rice
1 lb. barley
2 leek stalks, thinly sliced
2 red cubanelle, thinly sliced
1 medium sized white onion, diced
2 eggs, hardboiled & chopped
1 Cup bacon, cooked & chopped
½ Cup Wilson Farm tarragon vinaigrette
1 & ½ Quarts vegetable stock or chicken stock
3 Tbsp. olive oil


Preheat Oven to 375 degrees

-Rice Pilaf-
Warm up in a pot the 2 tablespoons olive oil. Sweat the diced onions. Add the basmati rice and barley together. Mix together until coated with oil. Add the vegetable stock, season with salt and pepper. Bring to a boil, constantly stirring. Cover & put in oven for 10minutes. Once cooked, loosen up the rice and let cool in a pan and reserve.

Warm a nonstick pan, add remaining olive oil & sweat the leek and the cubanelle until soft. Add the rice/barley mixture and bacon. Warm for a little. Serve in a plate, nicely presented. Top with hardboiled eggs and sprinkle with tarragon vinaigrette.