Mediterranean Barley Salad |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A great chilled whole-grain salad to serve with grilled chicken, or on its own for lunch. Can be improved with a combination of whole grains, but the barley works on its own. Ingredients:
1 cup barley |
2 1/2 cups water |
7 sun-dried tomatoes |
2 cloves garlic |
2 tablespoons olive oil |
1 tablespoon balsamic vinegar |
1/2 cup finely chopped cilantro |
1 (4 ounce) can chopped black olives |
2 tablespoons olive oil |
Directions:
1. Bring barley and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the barley is tender, but still slightly firm in the center, about 30 minutes. Drain and cool to room temperature in a bowl.
2. Puree the sun-dried tomatoes, garlic, 2 tablespoons olive oil, and balsamic vinegar in a blender until smooth. Pour over the barley. Fold in the cilantro, olives, and remaining olive oil until blended. Cover, and refrigerate until cold. Stir before serving.
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