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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is a great summer salad. Ingredients:
3/4 cup pearl barley |
2 1/4 cups water |
1/4 teaspoon salt |
2 carrots, diced |
3 cups white mushrooms, thinly sliced |
3 green onions, sliced |
1/2 cup red pepper, diced |
1/2 cup corn |
1/2 cup celery, diced |
1/4 cup parsley, miced |
1/3 cup cider vinegar |
1/3 cup olive oil |
1 tablespoon dijon mustard |
1 tablespoon fresh basil, chopped |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a dry frying pan on medium heat put in barley for approximately 3-10 min until it gets a beige color.
2. Then in a medium sauce pan bring barley, water and salt to a boil. Cover reduce heat and simmer until barley is barely tender about 25 minute.
3. At 20 min with a fork stir in carrots. Cover for the remaining time (5 min) until water is mostly absorbed is squeaky tender and carrots crisp but tender.
4. Check near end of cooking time to see if pot needs more boiling water.
5. Drain in a sieve.
6. Dressing:.
7. In a large bowl, whisk together vinegar, oil, mustard. Basil, salt and pepper.
8. Add barley and carrots and toss with a fork to mix.
9. Make ahead. Cover and refrigerate for up to 1 day.
10. Next day add mushrooms, green onions, red pepper, corn, celery and parsley toss to combine.
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