On the table: Winter rice and barley salad eat on its own or makes a wonderful accompaniment to meatloaf, steak or chicken. Leftovers can be combined with frozen chopped vegetables for an easy stir-fry.
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WILD RICE AND BARLEY SALAD
Start to finish: 3 hours (15 minutes active)
Servings: 8
1 3/4 cups fat-free, less-sodium chicken broth
1/2 cup uncooked brown and wild rice mix
1/2 cup uncooked pearl barley
3/4 cup canned chickpeas, rinsed and drained
1/3 cup golden raisins
1/4 cup sliced scallions
2 tablespoons red wine vinegar
1 1/2 teaspoons extra-virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil
2 tablespoons slivered almonds, toasted
In a medium saucepan, combine the broth, rice mix and barley. Bring to a boil, then cover, reduce heat and simmer 40 minutes, or until the liquid is absorbed.
Remove the pan from the heat and let stand, covered, 5 minutes. Spoon rice mixture into a medium bowl. Add chickpeas, raisins and scallions. Toss to combine.
In a small bowl, whisk together the vinegar, olive oil, mustard, salt and pepper. Pour this over the rice and chickpea mixture, then toss well. Cover and refrigerate 2 hours. Just before serving, stir in the basil and almonds.
(Recipe from the January issue of Cooking Light magazine)
Published in The Messenger 2.6.08 | 
