Servings: Serves 4–6
Bring 2 medium saucepans filled with water and 1/2 teaspoon salt each to a boil. Add rice to one and barley to the other; cover and simmer 45 minutes. Drain.
Meanwhile, in a 12-inch skillet, heat oil and butter over a medium flame. Add onions and leeks; cook 4 minutes. Add plums, parsley and chives; cook 1 minute.
Remove skillet from heat; stir in vinegar, rice, barley, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well.
From the August 2003 issue of O, The Oprah Magazine
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