Wild Rice and Barley Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.75 c veg broth1/2 c uncooked brown and wild rice mix1/2 c uncooked pearl barley3/4 c rinsed and drained chickpeas1/3 c dried cherries1/4 c sliced green onions2 T red wine vinegar1-1/2 t extravirgin olive oil1 t Dijon mustard1/4 t salt1/4 t pepper2 T chopped fresh basil2 T slivered toasted almonds
Serves 8, 2/3 c per serving
Combine broth, rice and barley in a med saucepan and boil. Cover, reduce heat and simmer for 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, cherries and green onions.
Combine vinegar, olive oil, dijon, salt and pepper in a small bowl. Whisk and pour over rice mixture. Toss well and cover. Chill for 2 hours. Stir in basil and almonds.
Number of Servings: 8
Recipe submitted by SparkPeople user LNHEWITT.
Combine broth, rice and barley in a med saucepan and boil. Cover, reduce heat and simmer for 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, cherries and green onions.
Combine vinegar, olive oil, dijon, salt and pepper in a small bowl. Whisk and pour over rice mixture. Toss well and cover. Chill for 2 hours. Stir in basil and almonds.
Number of Servings: 8
Recipe submitted by SparkPeople user LNHEWITT.
Nutritional Info Amount Per Serving
- Calories: 157.5
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 363.2 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 4.9 g
- Protein: 4.7 g
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