Barley makes for a great cold salad. I found the original recipe on Desert Culinary and made only minor changes.
Makes: 4 servings
Prep time: 10 minutes
Cook time: 1 hour 20 minutes
Printable Recipe
Ingredients:
- 2 cups vegetable broth
- 1 cup water
- 1 cup pearl barley
- 1/2 pound sugar snap peas, trimmed
- 1/2 cup fresh parsley, chopped
- 1/4 cup red onion, minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
1. Cook barley according to package instructions using the vegetable broth and water. Rinse and drain well.
2. Bring a small amount of water to a boil in a small sauce pan. Add the peas and cook until just starting to get soft. Rinse and drain and chop.
3. Combine all ingredients and refrigerate for at least 1 hour before serving.
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