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" 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 " |
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Salads
Rice & Grains |
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INGREDIENTS:
3 cps water
1 cp pearled barley
1/2 cp green onions chopped
1/2 cp red bell pepper diced
1/4 cp flat Italian parsley chopped
1/3 cp fresh basil leaves chopped
2 tbs resh mint leaves chopped
1/4 cp avocado oil or canola oil
1 clove garlic minced
1- 2 tablespoons freshly squeezed lemon juice
sea salt
ground pepper
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DIRECTIONS:
In a saucepan, combine water and barley.
Bring to a boil, reduce heat to low and simmer until barley is
tender, about 40 to 45 minutes. Drain the barley and set aside.
Place green onions, red pepper, parsley, basil and mint in a large
bowl. Toss in the cooked barley.
In a small bowl, whisk together the oil, minced garlic and lemon
juice. Season to taste with salt and pepper, then toss into barley
salad, stirring to combine well.
Adjust seasonings to taste. Serve room
temperature or cold.
Servings: 6 |
