Wild Rice and Barley Salad

Serve with pork tenderloin.

1 3/4 c fat-free chicken broth
1/2 c uncooked brown and wild rice mix
1/2 c uncooked pearl barley
3/4 c rinsed and drained canned chickpeas
1/3 c golden raisins
1/4 c sliced green onions
2 T red wine vinegar
1 1/2 t extra virgin olive oil
1 t Dinon mustard
1/4 t salt
1/4 t freshl ground black pepper
2 T chopped fresh basil
2 T 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 mixutre into a medium bowl. Add chickpeas, rasinis, and green onions.

Combine vinegar and next 4 ingredients (through pepper) in a small bowl; stir wiht a whisk. Pour over barley mixture; toss well. Cover; chill 2 hours. Stir in basil and almonds. Yield: 8 servings (about 2/3 c).

Calories 146; Fat 2.3 g