Barley Salad

BARLEY SALAD WITH FRESH MINT

http://www.wholefoodsmarket.com/recipes/593

I decided on this recipe a week before the weather changed so much that I realized I don't want a cold salad but instead a warm dish. So I cooked the vegetables in this dish, in addition to the already cooked barley, and made it a warm dis of barley and sauteed vegetables. Plus, I was too cheap to buy the mint, so no mint for us in this dish!

Serves 4 to 6

Few foods say "spring" better than mint. The color, texture and flavors of red bell pepper, green onions, pearled barley and fresh mint and basil makes this a consummate spring salad that stands well on its own or served on half an avocado or papaya. It also works well as an accompaniment to grilled fish or barbecued tofu or tempeh. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.

Ingredients

3 cups water
1 cup pearled barley
1/2 cup chopped green onions
1/2 cup diced red bell pepper
1/4 cup flat-leaf parsley leaves, chopped
1/3 cup basil leaves, chopped
2 tablespoons mint leaves, chopped
1/4 cup avocado oil or canola oil*
1 clove garlic, minced
1 to 2 tablespoons freshly squeezed lemon juice
Sea salt and freshly ground pepper

Method

In a saucepan, combine water and barley. Bring to a boil, reduce heat to low and simmer until barley is tender, 40 to 45 minutes. Drain barley and set aside.

Place green onions, red pepper, parsley, basil and mint in a large bowl. Add cooked barley and toss to combine.

In a small bowl, whisk together oil, minced garlic and lemon juice. Season to taste with salt and pepper, then drizzle over barley salad, stirring to combine well. Taste and adjust seasoning with salt and pepper. Serve at room temperature or cold.

Nutrition

Per Serving (74g-wt.): 210 calories (90 from fat), 10g total fat, 1g saturated fat, 4g protein, 29g total carbohydrate (6g dietary fiber, 1g sugar), 0mg cholesterol, 200mg sodium