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Apple-Barley Salad
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Conscious Cuisine
| 1 cup | barley, hulled or pearl |
| 2 cups | vegetable stock |
| 1/4 cup | minced fresh parsley |
| 1/4 cup | finely shredded fresh mint |
| 1 medium | apple, Red Delicious or Granny Smith, or half of each, cored and diced |
| Dressing: | |
| 2 tbsp. | fresh lemon juice |
| 2 tsp. | extra virgin olive oil |
| 1/4 cup | unsweetened apple juice |
| 1/3 cup | seasoned rice wine vinegar |
| 1/2 tbsp. | honey |
| 1/8 tsp. | sea salt |
| pinch | freshly ground black pepper |
| For the Salad: Toast the, barley in a dry medium saucepan over medium heat. Stir constantly until lightly browned, about 3 minutes. Add the stock and bring to a boil. Cover, reduce heat, and simmer for 25 minutes or until the barley is soft. Remove from heat and drain. | |
| In a mixing bowl, combine the cooked barley with the parsley, mint and apple. | |
| For the Dressing: In a small bowl, whisk together the dressing ingredients. Pour over the barley mixture and toss to coat. | |
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