Barley or Rice Triangles

• 1 1/4 cups whole wheat pastry flour
• 1/4 cup stone-ground whole-grain cornmeal
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 tablespoons nonhydrogenated margarine, softened
• 1 cup well-cooked barley or brown rice
• 1/4 cup rice milk, or as needed

1. Combine the first 4 (dry) ingredients in a mixing bowl and stir together.
2. Work the margarine into the flour mixture with the tines of a fork or a pastry blender until the mixture resembles coarse crumbs.
3. Stir in the cooked grain, then add enough rice milk to hold the mixture together as a firm dough, working it together with your hands.
4. Divide the dough into 2 parts.
5. On a well-floured board, roll out one part until it is 1/4 inch thick.
6. With a sharp knife, cut the dough into triangular pieces with approximately 2-inch sides.
7. Repeat with the remaining dough; gather up any dough left over from cutting and roll out again until it is all used up.
8. Heat a griddle or large nonstick skillet that has been sprayed with cooking oil spray.
9. Cook the triangles over medium heat until they are touched with light brown on both sides.
10. Transfer to a plate to cool, and once the triangles are at room temperature, store them in an airtight container.
11. Per biscuit:
12. Calories: 55
13. Total fat: 2g
14. Protein: 1g
15. Fiber: 1g
16. Carbohydrate: 9g
17. Cholesterol: 0mg
18. Sodium: 150mg

whole wheat pastry flour, stoneground, baking powder, salt, nonhydrogenated margarine, barley, rice milk

Taken from www.epicurious.com/recipes/food/views/barley-or-rice-triangles-379001 (may not work)