Yield: 4 Servings
4 c Water 2 ts Rosemary chopped / 1/2ts dry
1 c Dry pearl barley 2 ts Orange peel, grated
1/3 c Dijon mustard 1 ts Sugar
1/3 c Olive oil 1 1/2 c Red, green or yellow peppers
1/4 c Red wine vinegar 1/2 c Green onions, onions
2 tb Parsley, chopped 1/2 c Pitted ripe olives, sliced
In 3 quart saucepan, over medium heat, heat water and barley to a boil;
reduce heat. Cover; simmer for 45 to 55 minutes or until tender. Drain
In a small bowl, whisk mustard, oil, vinegar, parsley, orange peel and
sugar until blended; set aside.
In a large bowl, combine barley, bell peppers, green onions and olives.
Stir in mustard dressing, tossing to coat well. Chill several hours to
blend flavors. To serve, spoon barley mixture onto serving platter;
garnish with rosemary and orange and tomato slices.