Possibly the oldest grain in the world is barley. Strong and versatile, it thrives in the scorching desert heat as well as on chilly mountaintops. Here it lends personality to a simple Mediterranean salad.
Because barley is a high-vitamin, low-fat grain, it makes a refreshing, light, and healthful first dish for a cool summer's day. This dish is made much more delicious with the inclusion of cherry tomatoes, carrots, green beans, and black beans.
Components:
two cups of water
half a cup of raw pearled or hulled barley
Minced fresh parsley, ¼ cup
Half a cup of finely chopped carrot
Diced cucumber, ½ cup
½ cup of provolone cheese, chopped
One and a half tsp dried oregano
½ cup of radishes, shredded
Four tsp extra virgin olive oil
one huge lemon's juice
Add salt to taste.
four to six large beefsteak tomatoes
Instructions:
In a big pot, boil two cups of water. Add the barley, cover, lower the heat, and simmer for 20 to 40 minutes, or until the barley is soft. After draining, rinse under cold water. Move to a large bowl.
Add the radicchio, parsley, carrot, cucumber, cheese, lemon juice, olive oil, and salt, and stir. After combining, set away.
Remove the tomato tops and set aside. The pulp should be hollowed out, cubed, and combined with the barley mixture. Replace the tops after filling the tomato cavities with the mixture.
Store in the fridge or serve as needed. Before serving, bring to room temperature.
To learn more about how to prepare, watch the video:
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