Rice and Barley Salad


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.

Serving Suggestions:

Serve with a lean protein of your choice.