Total Time
1hr 10mins
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.

Ingredients Nutrition

Directions

  1. Cook barley according to package directions; drain (if necessary) and cool.
  2. In a bowl, combine the barley, mushrooms, celery and onions.
  3. In a jar with a tight fitting lid, combine the oil, vinegar, soy sauce and salt;,shake well.
  4. Pour over barley mixture and stir to coat.
  5. Gently stir in the oranges and almonds.
  6. Cover and refrigerate for four hours or overnight.

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