Barley Salad

Barley Salad

By Rasheeda Published: January 30, 2024

A grain bowl to die for. This recipe is versatile. you can change ingredients to the one you desire. This is simply a great technique which can challenge your imagination and offers a treat to your pallet. you can use fruits such as pears, apples and more. there are innumerable choices of nuts to be had. please make it and own it with your taste ideas.

Ingredients

• 1 cup Barley soaked overnight
• 2 quarts water
• 2 teaspoon table salt
• 1 cut in half radicchio use only half, chopped
• 1 cup Parsley leaves Coarsely chopped
• 1/2 cup dried cherries coarsely cut up
• 1/2 cup toasted pecans roughly chopped
• 1 large shallot minced
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons table salt
• 1/2 teaspoon black pepper
• 1/2 cup blue cheese crumbled, for garnish
• 1/2 cup coconut grated, sweetened for garnish

Instructions

1. Wash soaked barley and drain well. Add 2 quarts water to the pan with barley. Put on the heat until it comes to a boil. Turn the heat down and let it simmer for at least 2 hours or until the grains are tender with a snap to them.
2. When ready, drain thoroughly and transfer to a foil lined rimmed baking sheet. Spread the cooked grains evenly on the sheet and let cool.
3. Meanwhile, combine all the dressing ingredients in a large bowl, and mix well. Add the cooked, and cooked to room temperature barley, chopped radicchio, parsley, dried chopped cherries, chopped pecans, and toss well.
4. Transfer to a serving bowl. Garnish with blue cheese and grated sweetened coconuts.