| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
c |
Medium pearl barley |
| 2 |
c |
Water |
| 2 |
|
Kirby cucumbers |
| 1 |
md |
Yellow squash |
| 1 |
md |
Zucchini |
| 1/2 |
c |
Mayonnaise,; regular or low fat |
| 2 |
tb |
Tarragon vinegar |
| 1/4 |
c |
Chopped fresh dill |
|
|
Salt and freshly ground black peper |
| 1 |
lb |
Jar pickled beets (or 2 cups cooked sliced fresh beets) |
|
|
Watercress for garnish |
INSTRUCTIONS
In a heavy 2 to 3 quart saucepan heat the vegetable oil; add the barley and
cook the grain, stirring constantly, until it smells toasty. Remove the
saucepan from the heat. Averting your face, add the water (it will bubble
up furiously) Return the saucepan to the heat, cover and cook for about 2O
to 25 minutes or until barley has absorbed the liquid and is just tender.
Transfer the barley to a sieve and drain under cold water; pat dry and set
aside.
During the time it takes to cook the barley, peel, halve and seed the
cucumbers and cut them into 1/2 inch half moons. Halve and seed the
zucchini and yellow squash, cut them into 1/2 inch half moons and parboil
them for a minute, drain and pat dry.
In the bottom of a mixing bowl combine the mayonnaise, vinegar and dill;
season well with salt and pepper. To the dressing add the cooked barley,
cucumbers and squash and toss well; adjust the seasoning.
On the outside edge of a serving platter, make a ring of drained sliced
pickled beets. Pile the barley salad in the middle and center some
watercress leaves in the middle of the salad.
Yield: 4 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6709
Posted to MC-Recipe Digest V1 #283
Date: Thu, 7 Nov 1996 08:32:25 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“God Answers Knee Mail”