Barley Salad
Yield
4 servingsPrep
20 minCook
25 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
pearl barley
|
|
| 8 | cups |
water
|
|
| ⅓ | cup |
parsley leaves
diced |
|
| 2 | tablespoons |
basil
crushed |
|
| ¼ | cup |
scallions, spring or green onions
sliced |
|
| ¼ | cup |
lemon juice
fresh |
|
| ½ | cup |
vegetable oil
|
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| 2 | each |
tomatoes
diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
pearl barley
|
|
| 1.9 | l |
water
|
|
| 79 | ml |
parsley leaves
diced |
|
| 3E+1 | ml |
basil
crushed |
|
| 59 | ml |
scallions, spring or green onions
sliced |
|
| 59 | ml |
lemon juice
fresh |
|
| 118 | ml |
vegetable oil
|
|
| 5 | ml |
soy sauce, tamari
|
|
| 2 | each |
tomatoes
diced |
|
Directions
In a sauce pan, boil barley in water for 15 minutes; drain. Steam barley for 10 minutes more; cool. Add parsley, basil, and green onions; let sit so flavors can blend.
In a small bowl beat together, lemon juice, salad oil and soy sauce; add tomatoes; toss with barley mixture. Chill.
