Prep 20 mins
Cook 50 mins
As soon as I spotted this recipe in the January 2005 issue of Country Extra magazine, I knew I would like it, for I am a big fan of barley. It was sent in by Jean Thomsen from Melfort, Saskatchewan. We had this at lunch yesterday (a cold day here in Colorado) with a bowl of hot tomato bisque soup....luscious! Thankfully, we have some leftovers, too. My thanks to Jean.
- 1 cup uncooked quick-cooking barley
- 1 (8 ounce) can mushroom stems and pieces, drained
- 1 cup diced celery
- 1⁄4 cup sliced green onion
- 1⁄2 cup vegetable oil (I used 1/4 c. canola oil and it was great)
- 2 tablespoons cider vinegar
- 2 tablespoons soy sauce
- 1⁄2 teaspoon salt
- 1 (11 ounce) can mandarin oranges, drained
- 1⁄2 cup slivered almonds
- Cook barley according to package directions; drain (if necessary) and cool.
- In a bowl, combine the barley, mushrooms, celery and onions.
- In a jar with a tight fitting lid, combine the oil, vinegar, soy sauce and salt;,shake well.
- Pour over barley mixture and stir to coat.
- Gently stir in the oranges and almonds.
- Cover and refrigerate for four hours or overnight.