Rice and Barley Salad

Ingredients:

1 ¾ cups low sodium chicken broth
¼ cup uncooked brown rice
¼ cup uncooked wild rice
½ cup uncooked pearl barley
¼ tsp salt
¾ cup rinsed and drained canned chickpeas
1/3 cup cranberries
¼ cup sliced green onions
2 Tbsp red wine vinegar
1 ½ tsp extra virgin olive oil
1 tsp Dijon mustard
¼ tsp freshly ground black pepper
2 Tbsp chopped fresh basil
2 Tbsp chopped pecans

Directions:

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.

Yield: 4 servings.

Serving Suggestions:

Serve with a lean protein of your choice.