Barley is one of those grains I rarely think about. Lately I have been trying to get more whole grains into our diet. I am now officially counting barley as a new family favorite. Not only is barley packed with fiber and iron, when it’s not overcooked it has this appealing chewiness that the kids (and the grownups) loved. Did I mention it’s packed with fiber and iron?
- 1 C. pearl barley
- 1 1/4 C. vegetable broth or chicken broth
- 1 3/4 C. water
- 1/4 C. minced onion
- 1 clove minced garlic
- juice of 1/2 a lemon
- 2 T. olive oil
- 1/4 C. chopped, fresh parsley
In a heavy skillet over medium heat, bring the barley, broth, water, onion, and garlic to a boil. Reduce the heat to medium low and simmer, uncovered for about 45 minutes, or until all the water has evaporated and the barley is just cooked, but retains a bit of chewiness. Remove from heat. Add the lemon juice and olive oil. Let the mixture cool a bit before adding the parsley. Serve warm or at room temperature.
Yep! This is a good one!
If you don’t care for lemon very much what else could you suggest to put in it? I like barley in soups so I’m sure I would enjoy this salad.
You could leave it out and add a little more parsley- or you could substitute a couple teaspoons of white wine vinegar.
Ok, thanks Carrie. I am going to try to make Chicken Fried Steak tonight. This salad might be good with it. I don’t see a recipe from your blog for CF steak.
What a great side dish. I love lemon anything.