Ingredients for Barley Salad
- 1 cup hulled barley
- 4 cups water
- Salt to taste
- 1/2 cup chopped carrots
- Scallion (not specified in recipe)
- Hazelnuts (not specified in recipe; other nuts recommended)
- Balsamic Vinegar (not specified in recipe; red wine vinegar used instead)
- 2 tablespoons lemon juice
- 1/4 cup extra virgin olive oil
- Dry Basil (not specified in recipe; fresh basil used instead)
- Salt and pepper to taste
- 1/4 cup red wine vinegar
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped fresh basil
- 1/4 cup chopped walnuts or pecans
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How to Make Barley Salad
- Bring 4 cups of water to a boil in a medium saucepan. Add 1 cup of hulled barley (or pearled barley for a softer texture).
- Reduce heat to low, cover, and simmer for 45 minutes, or until barley is tender but still slightly firm to the bite. Stir occasionally to prevent sticking.
- While the barley cooks, prepare the dressing: In a large bowl, whisk together 1/4 cup red wine vinegar, 2 tablespoons lemon juice, 1/4 cup extra virgin olive oil, 1/4 cup chopped fresh basil, salt, and pepper to taste.
- Once the barley is cooked, drain it in a fine-mesh sieve and rinse with cold water until cooled to room temperature. Set aside.
- Add 1/2 cup thinly sliced red onion, 1/2 cup chopped carrots, and the cooled barley to the bowl with the dressing. Toss gently to combine.
- Just before serving, stir in 1/4 cup chopped walnuts or pecans (or your favorite nuts).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
9g
Fat
9g
Carbs
7g
