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Brown & Wild Rice and Barley Salad with Chick Peas

Yields1 Serving

  cup brown rice
  cup wild rice
  cup barley (pearl or pot)
 1 19 oz. (540 mL) can chick peas, rinsed and drained
  cup golden raisins
 ½ pint grape tomatoes, halved
 a few green onions, chopped (optional)
 1 bunch curly or Italian parsley, chopped (optional)
 small handful chopped toasted pecans or almonds
 3 tbsp red wine vinegar
 2 tbsp canola oil
 1 tbsp flax oil (or more canola, or olive oil)
 2 tsp mustard
 1 tsp curry paste or powder

In a large pot of boiling water, cook the brown rice, wild rice and barley for 40-45 minutes, until tender. Drain well and run under cool water to stop the grains from cooking. Transfer to a bowl and add the chick peas and raisins.


Whisk together all the dressing ingredients (adjusting them if you like to suit your taste) and pour over top. Chill in the fridge until the mixture is completely cool, or for up to a day.


Add the tomatoes, green onions, parsley and pecans (or save them to sprinkle on top) and serve. Serves 4-8, depending on whether you're eating it as a main course or side dish. (It would go really well beside a filet of salmon.).