Wild Rice and Barley Salad

• 1 34 cups reduced-sodium fat-free chicken broth
• 12 cup uncooked brown and wild rice mix
• 12 cup uncooked pearl barley
• 34 cup rinsed and drained canned chick-peas (garbanzo beans)
• 13 cup golden raisin
• 14 cup sliced green onion
• 2 tablespoons red wine vinegar
• 1 12 teaspoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• 14 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 2 tablespoons chopped fresh basil
• 2 tablespoons slivered almonds, toasted

1. Combine first 3 ingredients in a medium saucepan; bring to a boil.
2. Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed.
3. Remove from heat, and let stand, covered, 5 minutes.
4. Spoon rice mixture into a medium bowl.
5. Add chickpeas, raisins, and green onions.
6. Combine vinegar and next 4 ingredients (through pepper) in a small bowl; stir with a whisk.
7. Pour over barley mixture; toss well.
8. Cover; chill 2 hours.
9. Stir in basil and almonds.

chicken broth, brown, pearl barley, chickpeas, golden raisin, green onion, red wine vinegar, extra virgin olive oil, mustard, salt, ground black pepper, fresh basil, slivered almonds

Taken from www.food.com/recipe/wild-rice-and-barley-salad-280695 (may not work)