Rice and Barley Salad | hearts beat back - The Heart of New Ulm Project

Ingredients

• 1 ¾ cups low sodium chicken broth
• ¼ cup uncooked brown rice
• ¼ cup uncooked wild rice
• ½ cup uncooked pearl barley
• ¼ tsp salt
• ¾ cup rinsed and drained canned chickpeas
• 1/3 cup cranberries
• ¼ cup sliced green onions
• 2 Tbsp red wine vinegar
• 1 ½ tsp extra virgin olive oil
• 1 tsp Dijon mustard
• ¼ tsp freshly ground black pepper
• 2 Tbsp chopped fresh basil
• 2 Tbsp chopped pecans