1 3/4 cups low sodium chicken broth
1/4 cup uncooked brown rice
1/4 cup uncooked wild rice
1/2 cup uncooked pearl barley
1/4 tsp salt
3/4 cup rinsed and drained canned chickpeas
1/3 cup cranberries
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 freshly ground black pepper
2 Tbsp chopped fresh basil
2 Tbsp chopped pecans
1.Combine first 5 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, cranberries, and green onions and mix well.
2.Combine vinegar and next 3 ingredients (through pepper) in a small bowl; stir with a whisk. Pour over barley mixture; toss well. Cover; chill for 2 hours. Stir in basil and pecans and serve.