Wheat Berry And Barley Salad With Smoked Mozzarell... |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This dish has wonderful texture, great flavors, and feeds a crowd-I usually halve this and still have leftovers. Did I mention is makes great leftovers? Instructions are for using pearl barley. If you use hulled barley, add it 5 minutes before the wheat berries. Ingredients:
1 cup wheat berries |
1 cup pearl barley |
1 small red onion, chopped fine |
2 garlic cloves, minced and mashed to a paste with |
1/2 teaspoon salt |
1/4 cup balsamic vinegar |
1/4 cup olive oil (preferably extra-virgin) |
6 scallions, chopped fine |
1 1/2 cups cooked corn (cut from about 2 large ears) |
1/2 pound smoked mozzarella cheese, diced fine |
1 pint vine-ripened cherry tomatoes, halved |
1/2 cup chopped fresh chives |
Directions:
1. Into a kettle of salted boiling water stir wheat berries and cook at a slow boil 30 minutes. Stir in barley and cook grains at a slow boil for 40 minutes. (if using hulled barley, put barley in first, 5 minutes later add wheat berries, and slow boil for 70 minutes once what berries are in)
2. While grains are cooking, in a large bowl stir together onion, garlic paste, vinegar, and oil.
3. Drain grains well and add to onion mixture. Toss mixture well and cool. Add scallions, corn, mozzarella, tomatoes, chives, and salt and pepper to taste and toss well. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
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