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
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|Serving Size: 1 Serving (263g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 23 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 397.8mg||14 %|
|Potassium 230.3mg||6 %|
|Total Carbohydrate 44.6g||13 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 35.5g|
|Protein 6.3g||9 %|
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Calories per serving: 224
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