1 2/3 cup Chicken broth
1 1/3 cup Water
1 cup Barley
1 cup Green pepper, diced
1 cup Carrot, thinly sliced
1/2 cup Red onion, diced
1/2 cup Radishes, thinly sliced
1/4 cup Fresh dill
1/4 cup Fresh parsley
DRESSING
1 large Garlic clove, peeled & crushed
1/2 tsp Salt
1/4 tsp Black pepper
2 tbsp Olive oil
3 tbsp Red wine vinegar
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In a heavy, medium saucepan, bring the broth and water to a boil. Add the barley. When the boiling resumes, reduce the heat to low, cover the pan, and simmer the barley for 40 to 45 minutes or until it is tender (check after about 30 minutes, and add more water if the barley is dry).
While the barley cooks, in a large bowl whisk together the dressing ingredients.
When the barley is done, remove the garlic from the dressing, and add the barley to the dressing while the barley is still hot. Toss the ingredients to mix them well. Cover the mixture, and refrigerate it for about 1 hour or longer.
Before serving, add the green pepper, carrot, onion, radishes, dill and parsley. Toss the salad well.
NOTES : This can be served chilled, or eaten warm. If warm, mix the vegetables while the grain is still warm and serve immediately. Recipe by: Jane Brody - Good Food Book Posted to MC-Recipe Digest V1 #737 by KSBAUM@aol.com on Aug 12, 1997
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