 |
Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
|
I first made the original version of this about 20 years ago - Jane Brody's Crunchy Barley Salad. After years of experimenting with it, the most recent incarnation is my favorite yet. Though it can be served warm or cold, I prefer it after it has chilled for several hours at least (overnight is best!). Ingredients:
3 cups chicken broth |
1 cup pearl barley |
1 cup carrot, thinly sliced |
1 cup green pepper, diced |
1/2 cup red pepper, diced |
1/2 cup yellow pepper, diced |
1/3 cup fresh dill, finely chopped |
1/2 cup tomatoes, diced or 1/2 cup halved cherry tomatoes or 1/2 cup halved grape tomatoes (optional) |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
2 tablespoons olive oil |
3 tablespoons red wine vinegar |
Directions:
1. In a medium saucepan with lid, bring chicken broth to a boil.
2. Stir in 1 cup pearl barley and return to a boil.
3. Reduce heat to low, cover and cook 45 minutes or until the barley is tender and the liquid is absorbed.
4. Whisk the dressing ingredients in a large bowl.
5. Stir the dressing into the cooked barley while the barley is still hot.
6. Let sit for five to ten minutes.
7. Stir in the rest of the ingredients to the barley.
8. Cover and refrigerate for at least two hours- overnight if possible.
|
|