2 Reviews

Delicious and so simple. I substituted fennel for parsley (the leaves and part of the stalks) and my whole family loved it!

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jenontheroad June 14, 2010

I've only cooked barley in soups so was excited about trying this fiber-rich grain in a salad. I was a bit concerned that the barley package said to cook it for 1 1/4 hour while you directed to cook it for only 1/2 hour. I took your advice and am ever so glad I did. After 1/2 hour the barley was chewy - just perfect for use in a salad. There was just enough seasoning, the flavors worked together well, and the chewy texture and nutty flavor of the barley made this extra special. Thanks Dancer for a healthful new way to enjoy barley!

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Acerast February 17, 2008
Barley, Bell Pepper & Corn Salad