* Exported from MasterCook *
Barley Salad With Squash (Mf)
Recipe By : COOKING MONDAY TO FRIDAY SHOW # MF6709
Serving Size : 4 Preparation Time :0:00
Categories : Rice/Grain-Sal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon vegetable oil
1 cup medium pearl barley
2 cups water
2 kirby cucumbers
1 medium yellow squash
1 medium zucchini
1/2 cup mayonnaise
--regular or low fat
2 tablespoons tarragon vinegar
1/4 cup chopped fresh dill
salt and freshly ground black peper
1 pound jar pickled beets
--or 2c cooked sliced fresh beets
watercress for garnish
In a heavy 2 to 3 quart saucepan heat the vegetable oil; add the barley and
cook the grain, stirring constantly, until it smells toasty. Remove the
saucepan from the heat. Averting your face, add the water (it will bubble
up furiously) Return the saucepan to the heat, cover and cook for about 2O
to 25 minutes or until barley has absorbed the liquid and is just tender.
Transfer the barley to a sieve and drain under cold water; pat dry and set
aside.
During the time it takes to cook the barley, peel, halve and seed the
cucumbers and cut them into 1/2 inch half moons. Halve and seed the
zucchini and yellow squash, cut them into 1/2 inch half moons and parboil
them for a minute, drain and pat dry.
In the bottom of a mixing bowl combine the mayonnaise, vinegar and dill;
season well with salt and pepper. To the dressing add the cooked barley,
cucumbers and squash and toss well; adjust the seasoning.
On the outside edge of a serving platter, make a ring of drained sliced
pickled beets. Pile the barley salad in the middle and center some
watercress leaves in the middle of the salad.
Yield: 4 servings
Busted by Gail Shermeyer <
[email protected]> on Jun 22, 1997
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