Wild Rice and Barley Salad

Wild Rice and Barley Salad
Photo by Randy Mayor

Ingredients

  • ¼ teaspoon salt
  • ¾ cup rinsed and drained canned chickpeas (garbanzo beans)
  • 1/3 cup golden raisins
  • 2 tablespoons chopped fresh basil
  • ¼ teaspoon salt
  • ¾ cup rinsed and drained canned chickpeas (garbanzo beans)
  • ¼ teaspoon freshly ground black pepper
  • + 19 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • ¼ cup sliced green onions
    • ¼ cup sliced green onions
    • 1/3 cup golden raisins
    • 1 teaspoon Dijon mustard
    • 1 ½ teaspoons extravirgin olive oil
    • 1 ½ teaspoons extravirgin olive oil
    • 2 tablespoons red wine vinegar
    • 2 tablespoons red wine vinegar
    • ½ cup uncooked pearl barley
    • ½ cup uncooked pearl barley
    • ½ cup uncooked brown and wild rice mix
    • ½ cup uncooked brown and wild rice mix
    • 1 ¾ cups fat-free, less-sodium chicken broth
    • 1 ¾ cups fat-free, less-sodium chicken broth
    • 2 tablespoons chopped fresh basil
    • 1 teaspoon Dijon mustard
    • 2 tablespoons slivered almonds, toasted
    • 2 tablespoons slivered almonds, toasted

Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed. Remove from heat, and let stand, covered, 5 minutes. Spoon rice mixture into a medium bowl. Add chickpeas, raisins, and green onions. Combine vinegar and next ...

View full recipe at My Recipes

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