Barley or Rice Triangles

Directions

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