• Salt and freshly ground pepper
• 1 cup wild rice
• 3/4 cup pearl barley
• 2 tablespoons extra-virgin olive oil
• 1 tablespoons butter
• 3/4 cup minced onions
• 3/4 cup minced leeks
• 3 plums , diced into 1/2-inch pieces
• 2 tablespoons chopped fresh parsley
• 2 tablespoons minced fresh chives
• 2 tablespoons red wine vinegar

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.