Your Life A to Z Recipe: September 11, 2013 Toasted Barley Salad

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by By: Chef Barb Fenzl, Les Gourmettes Cooking School

azfamily.com

Posted on September 12, 2013 at 2:08 PM

Your Life A to Z Recipe: Wednesday, September 11, 2013

Toasted Barley Salad

Serves 10 to 12

Ingredients

    2 cups pearl barley
    1 teaspoon salt
    3 cups vegetable stock
    1 red bell pepper, roasted, peeled, seeded and diced
    1 poblano chile, roasted, peeled, seeded and diced
    3 cups cooked fresh corn kernels
    2 pints cherry tomatoes, halved
    ½ cup chopped fresh cilantro
    ½ cup chopped green onions
    ¼ cup fresh lime juice
    ¼ cup olive oil
    Salt and freshly ground pepper to taste

Procedure

Place barley in a large saucepan.  Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes.  Add vegetable stock to the pan and bring to a boil.  Reduce heat to medium, cover, and simmer until barley is tender and all the stock is absorbed, about 30 minutes.  Uncover and let it cool.

In a large bowl, combine the barley, peppers, corn, tomatoes, cilantro, and green onions.  Toss gently and sprinkle with the lime juice and olive oil.  Toss again and season to taste with salt and freshly ground black pepper.  If preparing ahead of time, cover the salad and refrigerate it for up to 1 day ahead.  Bring to room temperature before serving.
 

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