Tuesday, October 13, 2009

Wild Rice & Barley Salad

Here's a great salad recipe for the next time you need to take a dish to a potluck!


  • 1 3/4 c chicken broth
  • 1/2 c brown and wild rice mix, uncooked
  • 1/2 c Joseph's Grainery Barley, uncooked
  • 3/4 c garbanzo beans, rinsed and drained
  • 1/3 c golden raisins
  • 2 green onions, sliced and chopped
  • 2 Tbls red wine vinegar
  • 1 1/2 tsp olive oil
  • 1 1/2 tsp dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 2 Tbls basil, chopped
  • 2 Tbls toasted almonds, sliced or slivered
Directions: Combine first three ingredients in a medium pan and bring to a boil. Cover and simmer for 40 minutes, remove from heat, let sit 5 minutes. Put cooked rice/barley mixture in medium bowl and add beans, raisins and onions. In a separate bowl, combine vinegar, oil, mustard, salt and pepper. Whisk and pour over rice/barley mixture. Toss well, cover and chill 2 hours. Stir in basil and almonds and serve.
Recipe from Cindy McSweeney, 2008 Friends of Whitman County Library Cookbook


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