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<span style="font-size:large;"><span style="font-family:Arial;"><b>Barley Salad</b></span></span><br><br><span style="font-size:large;"><span style="font-family:Arial;"><b>First: The Salad</b></span></span><br><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">1 cup of pearl barley (that's BARLEY not BAILEY)</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">3 cups of vegetable stock (or beef stock for you meatatarians)</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">3 green onions finely chopped</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">2 tomatoes finely chopped</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">1 can of corn (12 oz). You don't have to chop this.</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">½ cup of parsley - added to salad just before serving. Chop this.</span></span><br><br><span style="font-size:large;"><span style="font-family:Arial;"><b>Next: The Dressing</b></span></span><br><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">¼ to ⅓ cup of olive oil.</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">2 tbsp. of white vinegar</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">1 clove of garlic crushed or shmooked - however you want to do it</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">1 tsp. of cumin</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">½ tsp. of chilli powder</span></span><br><br><span style="font-size:large;"><span style="font-family:Arial;">Mix the dressing up first, to let the shmooked garlic flavour pervade the dressing.</span></span><br><span style="font-size:large;"><span style="font-family:Arial;">Bring the stock to a boil and add the barley. Reduce to simmer and allow the barley to soak up the stock (15-25 minutes). Cool the barley completely and then separate the barley with a spoon or fork.</span></span><br><br><span style="font-size:large;"><span style="font-family:Arial;">Add the other salad ingredients to the barley.</span></span><br><br><span style="font-size:large;"><span style="font-family:Arial;">Stir up the dressing ingredients and mix into the salad. Mix well.</span></span><br><br><span style="font-size:large;"><span style="font-family:Arial;">As with all barley products, this works well with beer.</span></span>
 
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