I first made the original version of this about 20 years ago -- Jane Brody's Crunchy Barley Salad. After years of experimenting with it, the most recent incarnation is my favorite yet. Though it can be served warm or cold, I prefer it after it has chilled for several hours at least (overnight is best!).
Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Barley Vegetable Salad. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Barley Vegetable Salad in your home. Then, follow these steps below to serve Barley Vegetable Salad for your family or friends.
3 chicken broth
1 pearl barley
1 green pepper
1/2 fresh dill
1/2 cherry tomatoes
1/3 grape tomatoes
1/2 black pepper
1/2 olive oil
2 red wine vinegar
If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Barley Vegetable Salad in your home by yourself.
In a medium saucepan with lid, bring chicken broth to a boil.
Stir in 1 cup pearl barley and return to a boil.
Reduce heat to low, cover and cook 45 minutes or until the barley is tender and the liquid is absorbed.
Whisk the dressing ingredients in a large bowl.
Stir the dressing into the cooked barley while the barley is still hot.
Let sit for five to ten minutes.
Stir in the rest of the ingredients to the barley.
Cover and refrigerate for at least two hours-- overnight if possible.
So that brings us to the end of this special Barley Vegetable Salad recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!
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