| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
July 1994 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Wheat berries |
| 1 |
c |
Pearl barley |
| 1 |
sm |
Red onion; chopped fine |
| 2 |
|
Garlic cloves; minced and mashed |
|
|
; to a paste with 1/2 |
|
|
; teaspoon salt |
| 1/4 |
c |
Balsamic vinegar |
| 1/4 |
c |
Olive oil; (preferably |
|
|
; extra-virgin) |
| 6 |
|
Scallions; chopped fine |
| 1 1/2 |
c |
Cooked corn; (cut from about 2 |
|
|
; large ears) |
| 1/2 |
lb |
Smoked mozzarella cheese; diced fine |
| 1 |
pt |
Vine-ripened cherry tomatoes; halved |
| 1/2 |
c |
Chopped fresh chives |
|
|
Parsley Salad as an accompaniment if |
|
|
; desired |
INSTRUCTIONS
Into a kettle of salted boiling water stir wheat berries and cook at a slow
boil 30 minutes. Stir in barley and cook grains at a slow boil 40 minutes.
While grains are cooking, in a large bowl stir together onion, garlic
paste, vinegar, and oil.
Drain grains well and add to onion mixture. Toss mixture well and cool. Add
scallions, corn, mozzarella, tomatoes, chives, and salt and pepper to taste
and toss well. Salad may be made 1 day ahead and chilled, covered. Bring
salad to room temperature before serving. Serve salad with parsley salad.
Serves 6 as a main course or 8 to 10 as a side dish.
Gourmet July 1994
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