Wild rice and barley salad
This hearty, high-fiber salad is great 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.
Start to finish: 3 hours
(15 minutes active)
1¾ cups fat-free, lower-sodium chicken broth
1/2; cup uncooked brown and wild rice mix
1/2; cup uncooked pearl barley
¾ cup canned chickpeas, rinsed and drained
1/3 cup golden raisins
1/4 cup sliced scallions
2 tablespoons red-wine vinegar
11/2; teaspoons extra-virgin olive oil
1 teaspoon Dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil
2 tablespoons sliveredalmonds, 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 liquid is absorbed. Remove pan from heat and let stand, covered, 5 minutes. Spoon rice mixture into a medium bowl. Add the chickpeas, raisins and scallions. Toss to combine.
In a small bowl, whisk together the vinegar, olive oil, mustard, salt and pepper. Pour this over 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 2008 issue of Cooking Light magazine