August 23, 2015
Jenny Robertson BA RHN
3 cups water
1 cup pearl barley (not quite as nutritious as whole hulled barley but it is the most common form for consumption because it cooks faster and is less chewy)
Salt to taste
½ cup chopped fresh parsley
Green onion to taste
1 cucumber, diced
5 or 6 radishes, diced
1 red bell pepper, sliced
½ cup chopped mix herbs (your choice)
3 tbsps. olive oil
3 tbsps. fresh lemon juice
2 cloves garlic, crushed
Bring water to a boil, add barley and salt.
Cover, reduce heat and simmer until barley is tender and liquid is absorbed, about 45 mins.
Drain well and place in a medium bowl.
Mix dressing ingredients together and pour over barley.
Allow barley to cool, and then add parsley, vegetables, and herbs.
Mix well and chill for several hours before serving.
......or try the following
Barley Mushroom Soup
Barley Eggplant Bake
For more information about barley go here
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