Do you have a good barley salad recipe?!
Answers:
This one is a keeper. Give it a try.
Barley & Bean Salad with Lemon Pepper Vinaigrette
Ingredients:
1 cup pearled barley (4 cups water or vegetable broth)
1 can (15.5 oz) garbanzo beans, rinsed and drained
1/2 cup cashew pieces (or other roasted nuts)
1 cup shredded carrot
3 tablespoons finely chopped fresh parsley
2 tablespoons olive oil or canola oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Preparation:
1. Cook barley in gently boiling water or broth in covered medium saucepan until tender and water is absorbed (about 45 minutes). Let cool, or rinse with cold water and drain well.
2. In large serving bowl, combine cooked barley, garbanzo beans, nuts, carrots, and parsley.
3. In small bowl, combine oil, lemon juice, salt and pepper with whisk. Drizzle over barley mixture and toss to coat well. Cover and chill in refrigerator for a couple of hours before serving if time allows.
Treat it like rice or whole wheat....a little carrots, scallions or onion, a little chopped pepper in various colors, and a dried fruit of some sort (cherries, cranberries, currents., apricots)....dress it with a vinaigrette. Sometimes I get a little carried away and add shredded cabbage and some shoyu (soy sauce) to the dressing.
I have to admit - ^- does sound good though.