I enjoy barley. From “regular” barley to barley cereal, it has a taste that has always appealed to me. This salad is really good IF you like barley. If you’ve never had it before then I would try the recipe and see what you think. Barley has a “smooth” texture in your mouth after its cooked.
Ingredients (for the salad)
- 1 cup barley
- 1/2 cup walnuts, chopped and toasted
- 1 pear, peeled, cored and chopped
- 1/4 cup raisins, soaked in hot water for 5 minutes
- 1 bunch parsley, chopped
- 3 cups vegetable bouillon
- 2 tablespoons walnut oil
- 2 tablespoons lemon juice
- 2 tablespoons agave or maple syrup (I used the agave)
- 1 generous teaspoon vegetable bouillon powder
- Cook the barley in 3 cups vegetable bouillon until the barley is soft.
- When the barley is cooked (about 1/2 hour), drain the excess liquid and place the barley in a bowl.
- Cool the barley in the refrigerator.
- Place the raisins in a small bowl and cover with boiling water.
- Chop the walnuts and toast them in a dry frying pan, stirring constantly to keep from burning. (The alternative is to toast them in the oven for about 8 minutes at 350 degrees.)
- Finely chop the leafy parts of the parsley.
- Mix the ingredients for the dressing and season it to your taste with salt and pepper.
- Remove the barley from the refrigerator.
- Mix in the walnuts.
- Drain the excess water from the raisins and add them to the salad.
- Mix in the parsley and stir the dressing over the top a little at a time and taste it until you like the consistency.
- Peel the pear and slice it then chop the slices into small pieces.
- Add the pear pieces to the salad and mix.
- Serve the salad cooled, but at room temperature.
That’s it! I made this salad for two but it easily feeds 4 and possibly 6 if you have it as a side to another dish. Yum!
This recipe is courtesy of vegalicious.org.