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LOCATION: Recipes >> Salad Recipes >> Barley 04

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CRUNCHY BARLEY SALAD

1 2/3 cups broth
1 1/3 cups water
1 cup barley, rinsed
1 cup diced green pepper
1 cup thinly sliced carrot
1/2 cup diced red onion
1/2 cup thinly sliced radishes
1/4 cup chopped fresh dill or 1 tablespoon dried dillweed
1/4 cup chopped Fresh parsley (optional)

1 large clove garlic, peeled & flattened
1/2 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper
2 tablespoons olive or salad oil
3 tablespoons red wine vinegar

In a heavy, medium saucepan, bring the broth and water to a boil
and add the barley. When the boiling resumes, reduce heat to low,
cover, and simmer for 40 to 45 minutes or until tender (check after
30 minutes and add more water is the barley is dry).

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

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
to mix well, cover and refrigerate at least one hour.

Before serving, add the green pepper, carrot, onion, radishes, dill
and parsley. Toss well.

Note: Can also be served warm. Mix the vegetables with the barley
while the grain is still warm and serve immediately.

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