As I was getting rid of some old magazines today, I saved some interesting recipes. This is another recipe from Cucina Italiana from 2001.
I've altered the recipe based on cooking instructions.
Barley is nutritious and full of vitamins. It's also a great source of protein, fiber and complex carbohydrates. It has no cholesterol and is low in fat.
It can be used in Casseroles, Soups, Salads, Curries, Stews and
Warm Barley Salad with Green Beans , Corn and Mint:
2 TBS olive oil + 1TBS
1/2 C each of onion, carrots, celery ( chopped)
1/2 pound of fresh green beans, cut into 1" pieces
1/2 pound of pearl barley
3 C vegetable broth ( canned or from bouillon cubes)
A splash of fry white wine
10 fresh mint leaves, chopped
1/2 C of canned corn, drained
salt and pepper to taste
Heat 2 TBS of olive oil in a saute pan, on medium heat, cook until softened:
Add Green Beans and continue to cook for 3 minutes.
Rinse and drain the Barley
In a large Saucepan, ( if using vegetable bouillon) bring 3 C of water to a boil with the bouillon cubes, according to bouillon instructions)
Otherwise, heat the vegetable broth.
Toss Barley in with the vegetable mixture.and stir to mix well.
Add a splash of wine.
Add the barley/vegetable mixture into the Saucepan with the broth.
Cover the pan and simmer on low for 45 minutes, or until the barley is tender.
Remove from heat, stir in the mint and corn.
Salt and pepper to taste.
Place in a serving bowl and drizzle with remaining 1 TBS of Olive Oil.
Peace in the Kitchen.