Barley-Brown Rice Salad

Barley-Brown Rice Salad

From: Cuisine at Home, Issue No. 81
Makes: 4 cups
Total Time: 25 minutes
Nutrition: per cup - 254 calories; 8g total fat; 0mg chol; 77mg sodium; 38g carbs; 6 g fiber; 6g protein

Ingredients:

• 1/2 cup dry regular or quick-cook barley
• 1/2 cup dry regular or quick-cook brown rice
• 1 cup diced cucumber
• 1 cup packed fresh basil leaves
• 1/4 cup hazelnuts
• 2 cloves garlic
• Zest and juice of 1 orange
• 2 tbs extra-virgin olive oil
• 1/8 tsp salt

Instructions:

1. Cook barley and brown rice according to package directions. After cooking, rinse grains under cool water; set aside in a colander to drain.
2. Pulse basil, hazelnuts, garlic, zest, and juice in processer or mini food chopper until finely minced. Drizzle in olive oil and continue to pulse until pest is blended; season with salt.
3. Toss grains with cucumber and pesto until coated. Season with more salt, if desired. Serve at room temperature.