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3
cups water
3 cloves garlic, chopped
1 cup pearl barley
6 green onions, chopped
1/2 cup radishes, chopped
1/2 red pepper, chopped
1/2 green pepper, chopped
1/4 cup chopped parsley
1/4 cup chopped fresh basil
2 tablespoons chopped chives
2 teaspoons Dijon mustard
1 clove garlic, chopped
1/4 cup red wine vinegar
1/2 cup olive oil
Salt and pepper
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In
a saucepan, combine the water, garlic, and barley. Bring
to a boil, reduce heat, cover and simmer for 40 minutes
until barley is tender. Drain any remaining water.
To
make dressing: in a small bowl, combine mustard, garlic
(second amount) and vinegar. Whisk together, then slowly
whisk in the oil. Add salt and pepper to taste.
Combine
half of the dressing with the warm barley. Cool.
Add
vegetables and herbs to the barley when cool, and toss
with the remaining dressing. Refrigerate.
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