Cold Barley Salad
Reduce heat to medium low cover and simmer until.
Cold barley salad. Bring to a boil reduce the heat to low and. Combine the tomatoes feta olives mint bell pepper and shallots in a bowl. 3 tablespoons olive oil 2. Let it cook for 20 30 minutes or until all the water has been absorbed.
Heat the broth and oregano in a 2 quart saucepan over medium high heat to a boil. Add the cooled barley. Reduce the heat to low. Directions step 1bring barley and water to a boil in a saucepan over high heat.
Ingredients 1 12 cups uncooked pearl barley 1 cup fresh corn kernels about 2 ears 1 cup diced seeded plum tomato about 2 small 12 cup chopped green onions 14 cup chopped fresh flat leaf parsley 20 kalamata olives pitted and coarsely chopped 3 tablespoons fresh lemon juice 2 tablespoons olive. Cover and cook for 45 minutes or until the barley is tender but still chewy. Ingredients 1 14 cups reduced sodium chicken broth or vegetable broth 34 cup water 1 cup quick cooking barley 1 medium tomato seeded and chopped 1 small zucchini halved and thinly sliced 1 small sweet yellow pepper chopped 2 tablespoons minced fresh parsley dressing. Step 2puree the sun dried tomatoes garlic 2 tablespoons olive oil and balsamic vinegar in a blender until smooth.
Add 12 cup uncooked pearled barley and turn heat down to low. Bring 1 14 cups of water seasoned with salt to a boil.