Barley and Wild Rice Salad

Directions

1. In a medium saucepan, combine the chicken broth, box of rice and the barley and bring to a boil.
2. Once the ingredients are boiling, reduce heat and simmer for 30 minutes until all the liquid has evaporated.
3. Turn off the heat and let the rice mixture sit for 8 minutes.
4. In a large bowl, add the garbanzo beans, raisins, red and green onions and the cooled rice mixture. Toss to combine.
5. In a small bowl, whisk together the red vinegar, oil, mustard, salt and pepper; pour the vinaigrette over the rice mixture and gently toss again. Place in the refrigerator until chilled.
6. Before serving, sprinkle on the basil and almonds.