Recipe By : Jane Brody - Good Food Book
Serving Size : 4 Preparation Time :2:00
Categories : Salads Rice & Grains
Amount Measure Ingredient -- Preparation Method
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1 2/3 cups chicken broth
1 1/3 cups water
1 cup barley
1 cup green pepper -- diced
1 cup carrot -- thinly sliced
1/2 cup red onion -- diced
1/2 cup radishes -- thinly sliced
1/4 cup fresh dill
1/4 cup fresh parsley
DRESSING
1 large garlic clove -- peeled & crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
3 tablespoons red wine vinegar
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.
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NOTES : This can be served chilled, or eaten warm. If warm, mix the
vegetables while the grain is still warm and serve immediately.
