Servings: Serves 4–6
Ingredients Salt and freshly ground pepper1 cup wild rice3/4 cup pearl barley2 tablespoons extra-virgin olive oil1 tablespoons butter3/4 cup minced onions3/4 cup minced leeks3 plums , diced into 1/2-inch pieces2 tablespoons chopped fresh parsley2 tablespoons minced fresh chives2 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.