Ingredients
- 3 cups vegetable stock or water
- 1 cup pearl barley, rinsed
- 1/2 tsp. salt
- 1/2 cup parsley, chopped
- 1 bunch scallions, thinly sliced
- 5 radishes, sliced
- 1/2 of hot house cucumber, peeled and diced
- 1/2 of a large red bell pepper, seeded and chopped
- 1/2 cup fresh mint, chopped
- 4 tab. fresh lemon juice
- 4 tab. extra-virgin olive oil
- 2 cloves garlic, minced
- 3 tea. honey
- 1/2 tea. salt
- 1/4 tea. pepper
Preparation
- In a medium saucepan, add vegetable broth, rinsed barley and salt. Bring to a boil, cover, reduce heat and simmer until barley is tender and liquid is absorbed, 20 to 25 minutes. Set aside, covered, 15 minutes. Add to medium mixing bowl. In small bowl, mix lemon juice, honey, garlic, salt and pepper. Slowly add olive oil until combined. Poor dressing over cooled barley and stir. Add parsley, scallions, radishes, cucumber, red bell pepper and mint. Add salt and pepper to taste. Mix well and chill for 1 hour.
Categories
- Lunch
- Salad
- Side Dish
- Grain
- Vegetable
- Vegetarian
- MHealthy