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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Barley, it isn't just for soups! This salad is a great alternative to traditional pasta salads. It can be served warm, at room temperature, and cold. If you omit the cheese this is a vegan dish. Ingredients:
1 cup barley |
3 cups water |
1 teaspoon vegetable stock base (you can find this by the chicken bullion) |
1 small onion |
2 medium tomatoes |
4 tablespoons olive oil |
2 tablespoons balsamic vinegar |
3 tablespoons minced fresh basil |
2 tablespoons minced fresh parsley |
1 tablespoon minced oregano |
2 tablespoons grated pecorino cheese (optional) |
Directions:
1. Put barley, water, and vegetable base in a saucepan. Bring to a boil. Cook covered on low heat for 45 minutes to an hour. The water should be absorbed into the barley.
2. Mince onion. Dice tomatoes. Place in mixing bowl.
3. Combine cooked barley and remaining ingredients in the mixing bowl with the onion and tomatoes.
4. Stir and serve!
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