| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 2/3 |
c |
Chicken broth |
| 1 1/3 |
c |
Water |
| 1 |
c |
Barley; rinsed |
| 1 |
c |
Diced green or red pepper |
| 1 |
c |
Thinly sliced carrot |
| 1/2 |
c |
Diced red onions |
| 1/2 |
c |
Thinly sliced radishes |
| 1/4 |
c |
Minced fresh dill or 1 tbsp dried |
| 1/4 |
c |
Minced fresh parsley |
| 1 |
lg |
Clove garlic; mined |
| 1/2 |
ts |
Salt; (optional) |
| 1/4 |
ts |
Freshly ground black pepper |
| 2 |
tb |
Olive or salad oil |
| 3 |
tb |
Red wine vinegar |
INSTRUCTIONS
> From: Sam M Rasheed <srasheed@juno.com>
In a heavy, medium saucepan, bring the broth & water to a boil, and
add the barley. When the boiling resumes, reduce the heat to low,
cover, & simmer for 40-45 minutes or until the barley is tender. In a
large bowl, whisk together al the dressing ingredients. When the
barley is done, add the barley to the dressing while the barley is
still hot. Toss, mixing well. If you wish to eat the salad warm, add
the vegetables & herbs & serve immediately, otherwise, refrigerate
the barley to cool, then add the pepper, carrot, onion, radishes,
dill & parsley. Toss well, serve at room temperature. Makes 4 cups.
Posted to JEWISH-FOOD digest by Deena Abraham <dsabraham@juno.com> on
Jan 28, 1999, converted by MM_Buster v2.0l.
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