Wild Rice and Barley Salad

Based on a recipe from Cooking Light.

1 3/4 cups fat-free, less-sodium chicken broth
1/2 cup uncooked brown and wild rice
1/2 cup uncooked pearl barley
1 can chickpeas (garbanzo beans)
1/2 cup golden raisins
1/4 cup sliced green onions
2 tablespoons balsamic vinegar
1 1/2 teaspoons extravirgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil

Bring chicken broth to boil, add rice and barley and simmer for 30 minutes or until liquid is absorbed. In small bowl combine vinegar, oil, mustard, salt and pepper and whisk until mixed. Poor over rice and barley mixture. Add raisins and onions and toss. Top with basil and chill.