Barley Salad with Pesto, Tomato, and Zucchini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 1/2 cups water |
1 cup uncooked quick-cooking barley |
1 1/2 cups fresh parsley leaves |
1/2 cup fresh cilantro leaves |
2 tablespoons pine nuts, toasted |
1/4 cup (1 ounce) grated fresh parmesan cheese |
2 tablespoons water |
1 tablespoon fresh lemon juice |
1 tablespoon olive oil |
3/4 teaspoon salt |
1/8 teaspoon black pepper |
1 1/2 cups diced zucchini |
1 1/2 cups diced plum tomato |
1/2 cup diced red onion |
Directions:
1. Bring 1 1/2 cups water to a boil in a medium saucepan. Add barley; cover, reduce heat, and simmer 13 minutes. Remove from heat; let stand, covered, 5 minutes.
2. Combine parsley and cilantro in a food processor; process until minced. Add pine nuts; process until minced. Add cheese and next 5 ingredients (cheese through pepper); process until well-blended.
3. Spoon the barley into a bowl. Stir in the pesto, zucchini, tomato, and onion.
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