Summer Pearl Barley Salad
8 leaves Lettuce (large-sized)
1 cup Bob's Red Mill Pearl Barley
3 cups Water or Vegetable Broth
1 can organic garbanzo beans, rinsed well and drained
1/2 cup chopped raw unsalted cashews
1 cup carrots shredded
1/2 cup dried currants
1/2 cup chopped scallions
1/4 cup fresh basil, finely chopped
1/4 cup fresh parsley, finely chopped
2 tablespoons mint, finely chopped
5 tablespoons olive oil
4 tablespoons Lemon Juice
1 teaspoon Dijon mustard
1/4-1/2 teaspoon Sea Salt, to taste
1/4 teaspoon black pepper
Directions:
1. Bring the 1 cup barley and 3 cups water or broth to a boil. Reduce heat to a simmer; cook, covered, until tender and most of the liquid has been absorbed, 40 to 50 minutes. Drain and rinse with cold water.
2. In a large mixing bowl stir together the barley, garbanzo beans, cashews, carrots, currants, scallions, basil, parsley and mint. Whisk the olive oil, lemon juice, mustard, salt and pepper; pour over the barley mixture and toss to coat. Chill for several hours.
3. Arrange lettuce leaves in a chilled salad bowl or platter. Turn barley-salad mixture into the bowl. Garnish with additional fresh parsley and carrot curls, if desired. Makes 8 servings.
James Moore has been a cooking enthusiast since childhood and started blogging as a way to share favorite recipes with friends and family. His site, Cook Like James has grown to include restaurants, cookbooks, wines, and favorite places.