Thursday, March 15, 2007

Barley Salad

This has got to be one of my very favorite things to eat in all of the world. And I don't mean that in a fickle sort of way either--I have thought this for many years now. Somehow, though, I have never gotten around to asking Mama where the recipe is so I can copy it down and make it for myself sometimes. Until now, that is. :) The picture here is of me unceremoniously eating leftovers of this delicious salad out of a tupperware while sitting on the table. I suppose I could have waited until I had a nice picture of it freshly made, but at least you can get the idea of how pretty the colors are together. Maybe it'll inspire you to give it a try. I am crazy about this stuff. So crunchy. So fresh. So relatively simple. Uuhhmm!

Crunchy Barley Salad

makes 4-8 servings (4 cups)
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from Jane Brody's Good Food Book

"Preparation tip: though described here to be served chilled, it can also be eaten warm: mix the vegetables with the barley while the grain is still warm, and serve the salad immediately."


1 2/3 cups chicken broth (canned or homemade)
1 1/3 cups water
1 cup barley, rinsed
1 cup diced green pepper (1 large)
1 cup thinly sliced carrot (1 large)
1/2 cup diced red onion (soaked in cold salt water to remove the "burn")
1/2 cup thinly sliced radishes
1/4 cup chopped fresh dill or 1 teaspoon dried dillweed
1/4 cup chopped fresh parsley (optional)


1 large clove garlic, peeled and flattened
1/2 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
2 tablespoons olive or salad oil
3 tablespoons red wine vinegar

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1. In a heavy, medium saucepan, bring the broth and water to a boil, and 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).

2. While the barley cooks, in a large bowl whisk together all the dressing ingredients.

3. 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 1 hour or longer.

4. Before serving, add the green pepper, carrots, onion, radishes, dill, and parsley. Toss the salad well.

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