1 3/4 cups fat-free, less-sodium chicken broth

1/2 cup uncooked brown and wild rice mix

1/2 cup uncooked pearl barley

3/4 cup rinsed and drained canned chickpeas (garbanzo beans)

1/3 cup golden raisins

1/4 cup sliced green onions

2 tablespoons red wine vinegar

1 1/2 teaspoons extravirgin olive oil

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh basil

2 tablespoons slivered almonds, toasted



Combine first 3 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, raisins, and green onions.

Combine vinegar and next 4 ingredients (through pepper) in a small bowl; stir with a whisk. Pour over barley mixture; toss well. Cover; chill 2 hours. Stir in basil and almonds.


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