Crunchy Barley Salad

Ready in 1 hour

Top-ranked recipe named "Crunchy Barley Salad"

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Try this Crunchy Barley Salad recipe, or contribute your own. "Rice" and "Salads" are two tags used to describe Crunchy Barley Salad.


Ingredients

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1/4 c Fresh parsley
1 c Green pepper; diced
1/2 ts Salt
1 c Barley
1/4 c Fresh dill
3 tb Red wine vinegar
1 2/3 c Chicken broth
1 c Carrot; thinly sliced
2 tb olive oil
1/2 c Red onion; diced
1 1/3 c Water
1/2 c Radishes; thinly sliced
1/4 ts Black pepper
1 lg Garlic clove; peeled &
DRESSING

Original recipe makes 4 Servings

Servings  

Preparation

In a heavy, medium saucepan, bring the broth and water to a boil. Add the barley. When the boiling resumes, reduce the heat to low, cover the pan, and simmer the barley for 40 to 45 minutes or until it is tender (check after about 30 minutes, and add more water if the barley is dry). While the barley cooks, in a large bowl whisk together the dressing ingredients. When the barley is done, remove the garlic from the dressing, and add the barley to the dressing while the barley is still hot. Toss the ingredients to mix them well. Cover the mixture, and refrigerate it for about 1 hour or longer. Before serving, add the green pepper, carrot, onion, radishes, dill and parsley. Toss the salad well. NOTES : This can be served chilled, or eaten warm. If warm, mix the vegetables while the grain is still warm and serve immediately. Recipe by: Jane Brody - Good Food Book Posted to MC-Recipe Digest V1 #737 by KSBAUM@aol.com on Aug 12, 1997

Calories Per Serving: 224 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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