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Wild rice and barley salad By The Associated Press Jan 19, 2009 12:00 AM A A This hearty, high-fiber salad is great on its own, or makes a wonderful accompaniment to meatloaf, steak or chicken. Leftovers can be combined with frozen, chopped vegetables for an easy stir-fry. Start to finish: 3 hours (15 minutes active) Servings: 8 Ingredients: 1¾ cups fat-free, lower-sodium chicken broth 1/2; cup uncooked brown and wild rice mix 1/2; cup uncooked pearl barley ¾ cup canned chickpeas, rinsed and drained 1/3 cup golden raisins 1/4 cup sliced scallions 2 tablespoons red-wine vinegar 11/2; teaspoons extra-virgin olive oil 1 teaspoon Dijon-style mustard 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons chopped fresh basil 2 tablespoons sliveredalmonds, toasted Directions: In a medium saucepan, combine the broth, rice mix and barley. Bring to a boil, then cover, reduce heat and simmer 40 minutes or until liquid is absorbed. Remove pan from heat and let stand, covered, 5 minutes. Spoon rice mixture into a medium bowl. Add the chickpeas, raisins and scallions. Toss to combine. In a small bowl, whisk together the vinegar, olive oil, mustard, salt and pepper. Pour this over rice and chickpea mixture, then toss well. Cover and refrigerate 2 hours. Just before serving, stir in the basil and almonds. — Recipe from the January 2008 issue of Cooking Light magazine Wild rice and barley salad