Tuesday, November 8, 2011

Mediterranean Barley Rice Salad


(from Canadian Living)

Oh the shames for not updating the blog ... oh well, better late than never!  This little gem of a salad was probably the best thing I tasted this summer - no, I'm serious!  Everything about it was amazing - taste, texture, quality of leftovers - check!  I don't care for fresh spinach however, so used arugula instead. 

1 cup pearl barley, rinsed
1 cup basmati rice, rinsed
3 cups cherry tomatoes
½ large red onion
1 sweet red pepper
4 cups baby spinach, coarsely chopped
1 pkg (200 g) feta cheese, crumbled

Dressing – whisk together, pour over salad to coat – refrigerate 30 mins or 24 hrs:
½  cup extra-virgin olive oil
½  cup lemon juice
1 tsp dried oregano
1 tsp salt
½  tsp pepper

In saucepan of boiling salted water, cook barley until tender, about 20 minutes. Drain and rinse under cold water; drain well. Let stand for 10 minutes to dry. Transfer to large bowl.

Meanwhile, in separate saucepan, bring 1½ cups salted water to boil. Add rice; cover, reduce heat and simmer until tender and no liquid remains, about 15 minutes. Let stand for 5 minutes. Add to barley mixture; let cool.

Cut tomatoes in half; add to barley mixture. Cut onion, red pepper and cucumber into 1-inch chunks; add to barley, tossing to combine.   Add dressing, spinach and feta.
 

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