Barley or Rice Triangles

1. 1

   Combine the first 4 (dry) ingredients in a mixing bowl and stir together.

2. 2

   Work the margarine into the flour mixture with the tines of a fork or a pastry blender until the mixture resembles coarse crumbs.

3. 3

   Stir in the cooked grain, then add enough rice milk to hold the mixture together as a firm dough, working it together with your hands.

4. 4

   Divide the dough into 2 parts.

5. 5

   On a well-floured board, roll out one part until it is 1/4 inch thick.

6. 6

   With a sharp knife, cut the dough into triangular pieces with approximately 2-inch sides.

7. 7

   Repeat with the remaining dough; gather up any dough left over from cutting and roll out again until it is all used up.

8. 8

   Heat a griddle or large nonstick skillet that has been sprayed with cooking oil spray.

9. 9

   Cook the triangles over medium heat until they are touched with light brown on both sides.

10. 10

    Transfer to a plate to cool, and once the triangles are at room temperature, store them in an airtight container.

11. 11

    Per biscuit:

12. 12

    Calories: 55

13. 13

    Total fat: 2g

14. 14

    Protein: 1g

15. 15

    Fiber: 1g

16. 16

    Carbohydrate: 9g

17. 17

    Cholesterol: 0mg

18. 18

    Sodium: 150mg

* Per serving · 4 servings · Values may vary.