I could have eaten this for dinner, on its own. Who needs anything else? Talk about a simple, fresh, and delicious tasting dish! I’ve made things like this with pasta, but wanted to try it with barley (wheatberries are next!). I’m also on a big spring veggie and herb kick, so there will be lots of greenery on this site this week!!
Using stock instead of water to cook veggies, rice, or barley in is a great trick – it imparts so much flavor and is a great use for that 1/2 box of stock you have hanging around in your fridge.
PS – exciting news coming soon! I’m working on a new project, and when it’s ready to be shared, you will all be the first to know. Because I love ya.
Herb Barley Salad
- 1 1/2 C pearled barley
- 3 C unsalted chicken stock (veggie stock or water work also)
- 1/4 C extra virgin olive oil
- 1 T Dijon mustard
- 1 medium shallot, minced
- 1 1/2 C peas, fresh or frozen work fine
- 1 C fresh herbs chopped – I used a mixture of parsley, basil, mint and thyme
Bring the barley and stock to a boil in a medium sized sauce pan. Add a dash of salt, cover, and reduce to low. Cook for 30-40 minutes, or until the liquid is absorbed and the barley is tender.
In a large bowl, whisk together the oil, dijon mustard, salt and pepper, and shallot. When the barley is done, toss it (warm – that way the flavors meld!) with the herbs, peas, and the dressing. Serve warm, or room temp.
This is SO good!! Enjoy!
