Wednesday, March 12, 2008

Wild Rice and Barley Salad

This Cooking Light side dish would perfectly compliment Lizzy's Lamb dish below. It is one of our favorites year round. It is healthy and amazing.

1 3/4 Cups Organic Chicken Broth
1 Box uncooked White and Wild rice mix including spice packet
1/2 Cup uncooked Pearl Barley
3/4 Cup rinsed and drained Garbanzo Beans
1/3 Cup Golden Raisins
1/4 Cup sliced Green Onions
1/2 Cup Chopped Red Onion
2 Tablespoons Red Wine Vinegar
2 Teaspoons Extra Virgin Olive Oil
1 Teaspoon Dijon Mustard
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
3 Tablespoons Chopped Fresh Basil
3 Tablespoons Slivered Almonds- Toasted

Combine 1st 3 ingredients in medium saucepan and boil. Cover, reduce heat and simmer 30 minutes or until liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Mix in bowl with garbanzo beans, raisins, red and green onions.

Combine red wine vinegar and next 4 ingredients into a small bowl and wisk together. Pour over barley mixture. Chill. Stir in Basil and Almonds prior to serving.



Anonymous said...

You're right! That's is a great dish to couple to lamb. I am going to make this very soon. Looks really light and yummy. Thanks for posting, Lyd!

Chuck said...

Excellent Lyd! Thanks!