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
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