Wild Rice and Barley Salad |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Cooking Light. Jan 2008. Ingredients:
1 3/4 cups reduced-sodium fat-free chicken broth |
1/2 cup uncooked brown and wild rice mix |
1/2 cup uncooked pearl barley |
3/4 cup rinsed and drained canned chick-peas (garbanzo beans) |
1/3 cup golden raisin |
1/4 cup sliced green onion |
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 |
2 tablespoons slivered almonds, toasted |
Directions:
1. Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed.
2. Remove from heat, and let stand, covered, 5 minutes. Spoon rice mixture into a medium bowl. Add chickpeas, raisins, and green onions.
3. Combine vinegar and next 4 ingredients (through pepper) in a small bowl; stir with a whisk. Pour over barley mixture; toss well. Cover; chill 2 hours. Stir in basil and almonds.
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