Minimally Invasive

adapted from Cooking Light

I changed this recipe around a bit to adjust for the contents of our pantry. I used odds & ends of rice we had leftover — a little mahogany and wild rice as well as brown rice in place of the barley. Instead of chicken broth, I used water plus veal demi-glace, and instead of basil, cilantro. It was delicious with the substitutions, but I’d like to try it as written next time (when I’m not too lazy to make a grocery store run). I’m giving you the original recipe here, without my substitutions so you can make it as you see fit.

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.

View the original post here.