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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 40 |
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Barley is an over-looked grain but it is so delicious and easy to work with. This relish highlights barley with corn and peppers.National Barley Foods Council, Mary Sullivan, Spokane, Washington Ingredients:
3 cups water |
1 cup medium pearl barley |
3/4 teaspoon salt, divided |
1 cup fresh or frozen whole kernel corn |
1/3 cup olive oil |
1/4 cup vinegar |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
pepper to taste |
1 cup diced fresh tomatoes |
1/2 cup diced green or sweet red pepper |
2 green onions, thinly sliced |
Directions:
1. In a saucepan, combine water, barley and 1/2 teaspoon salt; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add corn; simmer for 10-15 minutes or until tender.
2. Meanwhile, in a jar with a tight-fitting lid, combine oil, vinegar, basil, pepper and remaining salt; shake well. Pour over warm barley mixture and toss to coat. Chill for 30 minutes. Gently fold in tomatoes, green pepper and onions. Chill for 2-3 hours. Yield: 5 cups.
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