Barley Salad
Great main dish for a vegetarian lunch or side dish with any meal. The hulled, but unpearled, barley gives it a great chewy texture. Use pearled barley if you prefer a softer kernel.
Steps
Bring water to a boil , add barley and simmer for 45 minutes , or until barley is tender.
Drain excess liquid and allow to cool to room temperature.
Combine vinegar , lemon juice , olive oil and basil.
Add onions and carrots and toss to coat.
Add cooled barley and toss again.
Add nuts just before serving.
Ingredients
barley, water, salt, raw carrot, scallion, hazelnuts, balsamic vinegar, lemon juice, olive oil, dry basil, salt & pepper