7 years ago
June 14, 2009
Lemon Herb Barley Salad
This barley salad is very simple, but tastes fresh and vibrant. It's a good side dish for hot summer days, as it's served cold. This recipe makes a lot, so you may want to half the amounts.
You can use any kind of barley, but I used hulled barley because it has a bit more chew than pearled barley, and it's a little healthier too. I cooked my barley in a rice cooker, after soaking it for an hour, with the ratio of one cup barley to two cups water.
-6 cups cooked barley (approx. two cups dried hulled barley)
-1/3 cup sorrel, finely chopped
-1/2 cup fresh mint, finely chopped
-4 T. olive oil
-1/2 t. salt
-juice from 1 lemon
1. Mix all the ingredients in a large bowl.
2. Chill for an hour to allow flavors to marry.
3. Serve chilled.
I used sorrel in this recipe, because I have some growing in the garden, but if you can't find any you can leave it out. Since sorrel has a lemony flavor, you may want to add more lemon juice to make up for the loss.
Here is a picture of the pot of sorrel I have growing. Not only does it taste good, but I think it's pretty too!