Wild Rice and Barley Salad
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Ingredients
1 3/4 cups fat-free low-sodium chicken broth
1/2 cup uncooked brown and wild rice mix
1/2 cup uncooked pearl barley
1(15ounce)can chickpeas, rinsed & drained(garbanzo beans)
1/3 cup golden raisins
1/4 cup thinly sliced green onions
2 tablespoons red wine vinegar
1 1/2 teaspoons extra virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons chopped fresh basil(can substitute 1 tbls. dried basil)
2 tablespoons slivered almonds, toasted
Directions
1. Combine first three ingredients in a medium saucepan; bring to a boil. Cover, reduce heat to low and simmer 40 minutes or until liquid is absorbed. Remove from heat, and let stand, covered, five minutes. Spoon rice mixture into a medium bowl. Add chickpeas, raisins, and green onions.
2. Combine vinegar and next four ingredients (through pepper–and dried basil if using) in a small bowl; stir with a whisk. Pour over barley mixture; toss well. Cover, chill 2 hours. (I only chilled about 40 minutes.) Stir in (fresh) basil and almonds just before serving.
