Monday, August 11, 2014

Wild Rice and Barley Salad with Dried Cranberries

Slightly adapted from recipe found on Scrumpdillyicious


1/2 cup uncooked brown and wild rice mix
1/2 cup uncooked pearl barley
1 3/4 cups vegetable or chicken broth
1 can chickpeas, drained and rinsed
2 Tablespoons vinegar
1 1/2 teaspoon extra virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 Tablespoons chopped fresh basil
1/2 cup dried cranberries

Place the rice, barley, and broth in a medium sized saucepan and bring to a boil. Reduce the heat to low and simmer for 40 minutes or until the liquid is absorbed. Remove from the heat and let stand for 5 minutes. Place the rice mixture into a medium sized bowl then add chickpeas and cranberries.

Combine the vinegar, olive oil, mustard, salt and pepper in a small bowl and whisk together. Pour this over the rice mixture and toss well. Cover and chill until ready to serve, then add the chopped basil and mix well.


- Arianne

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