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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I actually prefer canned salmon to fresh!! I like barley and it works well with the salmon and vinegar. This can be served cold as well. Try it on a picnic instead of potato salad. Ingredients:
1 tablespoon olive oil |
1 onion, finely chopped |
1 carrot, finely chopped |
1 celery, , finely chopped |
2 (6 ounce) cans salmon, drained |
1 cup pearl barley |
1/4 cup rice, wine or balsamic vinegar |
cilantro or parsley, minced and as much as desired |
pepper, as much as desired |
Directions:
1. Heat oil in a 6 quart oven proof casserole.
2. Add onion, carrot and celery.
3. Saute 2-3 minutes , stirring constantly.
4. Add salmon and break up with a fork.
5. Add barley, vinegar, cilantro, pepper and 2 cups water.
6. Bring to a simmer then place in 350 oven and bake 45 minutes or until liquid is absorbed.
7. Stir before serving.
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