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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Great main dish for a vegetarian lunch or side dish with any meal. The hulled, but unpearled, barley gives it a great chewy texture. Use pearled barley if you prefer a softer kernel. Ingredients:
1 cup barley |
3 cups water |
1 teaspoon salt |
1 cup raw carrot, 1/4 inch dice |
1/2 cup scallion, white & green parts diced |
1 cup hazelnuts, toasted and chopped coarsely |
2 tablespoons balsamic vinegar |
1 tablespoon lemon juice |
1/4 cup olive oil |
1 teaspoon dry basil |
salt & pepper |
Directions:
1. Bring water to a boil, add barley and simmer for 45 minutes, or until barley is tender. Drain excess liquid and allow to cool to room temperature.
2. Combine vinegar, lemon juice, olive oil and basil. Add onions and carrots and toss to coat.
3. Add cooled barley and toss again. Add nuts just before serving.
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