Great Grain Salad

• 3 cups water
• 1/2 cup medium pearl barley
• 1/2 cup uncooked wild rice
• 2/3 cup uncooked basmati rice
• 1/2 cup slivered almonds
• 1/2 cup sunflower kernels
• 1/2 cup salted pumpkin seeds or pepitas
• 1/2 cup each golden raisins, chopped dried apricots and dried cranberries
• 1/3 cup minced fresh parsley
• 4 teaspoons grated orange zest
• 2/3 cup walnut oil
• 2/3 cup raspberry vinegar
• 2 teaspoons orange juice
• 2 teaspoons pepper
• 1 teaspoon salt

1. In a large saucepan, bring water to a boil. Add barley and wild rice. Reduce heat; cover and simmer for 55-65 minutes or until tender. Meanwhile, cook basmati rice according to package directions. Cool barley and rices to room temperature.
2. In a large bowl, combine the almonds, sunflower kernels, pumpkin seeds, dried fruit, parsley and orange zest; add barley and rices.
3. In a small bowl, whisk the vinaigrette ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.

water, pearl barley, wild rice, basmati rice, almonds, sunflower kernels, pumpkin seeds, golden raisins, parsley, orange zest, walnut oil, raspberry vinegar, orange juice, pepper, salt

Taken from www.tasteofhome.com/recipes/great-grain-salad/ (may not work)