Crunchy Barley Salad

Recipe Ingredients

1 2/3 cups	394ml	Chicken broth
1 1/3 cups	315ml	Water
1 cup	237ml	Barley
1 cup	146g / 5.1oz	Green pepper - diced
1 cup	110g / 3.9oz	Carrot - thinly sliced
1/2 cup	31g / 1.1oz	Red onion - diced
1/2 cup	118ml	Radishes - thinly sliced
1/4 cup	59ml	Fresh dill
1/4 cup	59ml	Fresh parsley
		Dressing
1		Garlic clove - peeled and crushed (large)
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Black pepper
2 tablespoons	30ml	Olive oil
3 tablespoons	45ml	Red wine vinegar

Recipe Instructions

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.

Source:
Jane Brody - Good Food Book

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