1 pkg. (6OZ) LONG GRAIN AND WILD RICE MIX
1 C. cooked barley
1/2 c. choopped green pepper
1/2 c. sliced ripe olives
1/4 c. dried cranberries
Dressing:
1/2 c. balsamic vinegar
2 T minced fresh basil
1 T. chopped green onion
2 garlic cloves, minced
1/2 t. pepper
1/3 c. olive oil
Cook rice according to instructions. In a large serving bowl, combine the rice, barley, green pepper, olives and cranberries. In a blender, combine the vinegar, basil, green onion, garlic and oil in a steady stream. Drizzle over salad and toss to coat. Cover and refrigerate until chilled.
Serves 4-6