Crunchy barley salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅔ | cup | Chicken broth |
| 1⅓ | cup | Water |
| 1 | cup | Barley |
| 1 | cup | Green pepper; diced |
| 1 | cup | Carrot; thinly sliced |
| ½ | cup | Red onion; diced |
| ½ | cup | Radishes; thinly sliced |
| ¼ | cup | Fresh dill |
| ¼ | cup | Fresh parsley |
| 1 | large | Garlic clove; peeled & crushed |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 2 | tablespoons | Olive oil |
| 3 | tablespoons | Red wine vinegar |
Directions
DRESSING
In a heavy, medium saucepan, bring the broth and water to a boil. Add the barley. When the boiling resumes, reduce the heat to low, cover the pan, and simmer the barley for 40 to 45 minutes or until it is tender (check after about 30 minutes, and add more water if the barley is dry).
While the barley cooks, in a large bowl whisk together the dressing ingredients.
When the barley is done, remove the garlic from the dressing, and add the barley to the dressing while the barley is still hot. Toss the ingredients to mix them well. Cover the mixture, and refrigerate it for about 1 hour or longer.
Before serving, add the green pepper, carrot, onion, radishes, dill and parsley. Toss the salad well.
NOTES : This can be served chilled, or eaten warm. If warm, mix the vegetables while the grain is still warm and serve immediately.
Recipe by: Jane Brody - Good Food Book Posted to MC-Recipe Digest V1 #737 by KSBAUM@... on Aug 12, 1997