Ingredients
- 3½ ounces dry barley (pearl barley= ½ cup)
- 1½ cup water, or more
- ¼ teaspoon salt
- 2½ ounces mushrooms, sliced (fresh= 1 cup)
- 1 1/2 ounces carrots, thinly sliced (= 1/3 cup)
- 1 1/2 ounces zucchini, thinly sliced (or sliced green pepper, radishes, and/or red onion = 1/3 cup)
- 1 ounce green onion (sliced 3 tablespoons)
- 3 tablespoons finely chopped parsley
- 3 tablespoons lemon juice
- 2 tablespoons oil (vegetable oil)
- 1 minced garlic clove (or ¼ teaspoon garlic salt)
- 1/2 teaspoon basil
- Salt, pinch of
How to Make
-
Step 1: Add the ¼ teaspoon salt to the boiling water and add barley, then stir. Add a drop of oil to prevent boiling over.
-
Step 2: Cover, lower heat, and cook until tender, about 1 hour for regular barley. Drain and chill.
-
Step 3: Add the vegetables.
-
Step 4: Combine the lemon juice, oil, and seasonings and add to salad.
-
Step 5: Toss lightly to coat ingredients. Add salt to taste.
-
Step 6: Chill at least 3 hours or overnight.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.