Wild Rice and Barley Salad

By Alissa -
From Cooking Light, Jan/Feb 2008

I made this tonight, intending to eat it for my lunch most days this week, but then I ate about half of it as I was preparing tonight's dinner because it was so good. So, I didn't even get to the "chilling" step, or the basil or almonds. I just ate it warm out of the mixing bowl. Oh well. I think it would be good for a pot-luck or picnic side dish, too. (I used beef broth instead of chicken because I had some left over from another dish I was preparing at the same time - I think either would be fine, as would vegetable, probably.)

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
3/4 cup rinsed and drained chickpeas
1/3 cup golden raisins
1/4 cup sliced green onions
2 Tbsp red wine vinegar
1 1/2 tsp extra-virgin olive oil
1 tsp. Dijon mustard
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 Tbsp chopped fresh basil
2 Tbsp slivered almonds, toasted

Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, 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 4 ingredients (through pepper) in a small bowl; whisk. Pour over barley mixture; toss well. Cover; chill 2 hours. Stir in basil and almonds.

Yield: 8 servings, serving size = 2/3 cup (2 WW points per serving)

Comments

Anonymous said…
I made this without the raisins, because I don't like raisins in anything but raisin bread, and maybe raisin bran.
Anyway.
I made this because my stomach is starting to get funny but I'm also starving, and this is perfect. Even without the raisins.
8:09 PM
Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi
Read more

mango soba update

By gwen -
A small note to those of us trying to eat more veg, as Kelly would say... this soba noodle salad is delicious with slaw replacing some or all of the noodles. I made it with just one little bundle of noodles, a whole bag of broccoli slaw, and half a bag of cabbage/carrot mixture, and it's great -- actually provides a delicious crunch and you don't miss the rest of the noodles. I cooked the chicken in a bit of the marinade, too, and diced it into the salad/noodle/mango mixture for some protein. Yum.
Read more