This is the first time I have had to sit and write for a long time. My new job at the airline has kept me pretty busy. On top of that, a new Roomie #2 has come into the house as old Roomie #2 decided it was his time to fly the nest. As a result, I haven’t been taking the time to photograph my recipes. I still have been making delicious things (you know my love a tasty, fast, healthy meal!). Big batches of Greek Yogurt Scones, fast pasta dishes, and, of course, my favorite roasted cherry tomatoes and sausages have kept me happy and full even though I haven’t had much time to cook.
In my search for a new dish to add to my speedy dinner rotation, I decided to grow some bean sprouts for stir fries. Those seemed like something that would be versatile and they totally were but, even better, they led me down the path of trying out other sprouts and soaks from my “Bar Tratine” cookbook. I landed upon soaked Barley (not a grain listed in the book but I assumed, correctly, it would follow the same principle).
This is my new favorite thing!
I love grain salads and soups but never like to wait while they boil. Soaking overnight solves my laziness and my impatience in one fell swoop! Now, I can keep a jar of barley ready to make a quick soup or salad at a moment’s notice. Plus, soaked grains are incredibly healthy. Complete win-win! This salad is a take on Tabbouleh. Lemon juice and parsley make it snappy and fresh as a great counter note to the earthiness of the barley. It is fast and tasty and takes less than 10 minutes to throw together. I made enough to bring for my lunch. Good news, the barley soaked up even more flavor overnight! This is definitely going to become a standby in my kitchen.
Happy munching! ~Molly
Ingredients & Tools:
- 1 ½ cups pearl barley
- 4 cups cold water
- Large glass jar
- Fine wire mesh sieve
- In the glass jar, rinse the barley with cold water thoroughly; drain
- Repeat until the water is clear
- Fill jar with cold water
- Allow jar of barley and water to sit on counter overnight, barley will soften
Barley & Herb Salad
- 3 cups soaked barley
- 1 cup cherry tomatoes, chopped
- 1 cup cucumber, chopped
- 1 large lemon, juice and zest
- ½ cup parsley, chopped
- ½ cup dill, chopped
- 2 tbsp olive oil
- salt & pepper to taste
- Combine all the ingredients except lemon juice, olive oil, salt and pepper; toss
- Whisk lemon juice and oil together in a small bowl; toss with salad
- Season with salt and pepper
- Serve chilled or at room temperature