Brown & Wild Rice & Barley Salad with Chickpeas

Name: Brown & Wild Rice & Barley Salad with Chickpeas
Ingredients: 3 Tbsp (45 mL) red wine or balsamic vinegar; 3 Tbsp (45 mL) red wine or balsamic vinegar; ¼ cup (60 mL) toasted pecans or almonds; ¼ cup (60 mL) toasted pecans or almonds; 1 small bunch fresh curly or flat-leaf parsley, chopped; 1 small bunch fresh curly or flat-leaf parsley, chopped; 1 cup (250 mL) grape tomatoes, halved; 2 to 3 green onions, chopped (optional); ½ tsp (2.5 mL) curry paste or powder; ½ tsp (2.5 mL) curry paste or powder; 2 tsp (10 mL) grainy mustard; 1 tsp (5 mL) brown sugar; 3 Tbsp (45 mL) canola or olive oil; 3 Tbsp (45 mL) canola or olive oil; ⅓ cup (80 mL) golden raisins; 2 cups (500 mL) cooked chickpeas, or a 19 oz (540 mL) can, rinsed and drained; ⅓ cup (80 mL) pearl or pot barley; ⅓ cup (80 mL) pearl or pot barley; ½ cup (80 mL) wild rice; ⅓ cup (80 mL) brown rice

Preparation info

Serves
4
as a main

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

Good News: Brown and wild rice and barley all cook for the same length of time, so you can cook them up together if you want to make a grainy salad or pilaf. (Do people even make pilaf anymore? It’s fun to say, though. “Pilaf!”) The tomatoes, raisins, green onions, and parsley add a good assortment of flavours and textures, but feel free to ad lib here.

Ingredients

Vegan

Ingredients

Method