Prep 10 mins
Cook 50 mins
This is untried by me as yet !!
- 1 cup pearl barley
- 1 cup basil leaves, tightly packed
- 3⁄4 cup parmesan cheese, grated
- 1⁄3 cup olive oil
- 2 garlic cloves, minced
- 3 cups cherry tomatoes, halved
- 2 cups corn kernels
- salt and pepper
- Boil large pot of water, add barley.
- Reduce heat, cover, simmer 50 minutes till tender.
- Drain and rinse under cold running water.
- In food processor, puree basil, cheese, oil and garlic.
- Season to taste.
- In bowl, toss basil mix through barley.
- Add corn and tomatoes.
- Can be made 2 days ahead and refrigerated.
I added green onions and doubled the corn and barley. Delicious!
Very good basic recipe and one of my favorite summer side dishes because of its flexibility with seasonal produce. I often add bite size broccoli (raw or steamed al dente/great color combo) to the mix and cut back some of basil and add balsamic vinegar to oil. Cooked beans, chick peas, scallions, sliced black olives, peanuts, cashews, etc. in your desired combination also work nicely. Hard to go wrong on this one. One of the most appreciated dishes by vegetarians when taken to pot lucks and picnics. I think flavors are best served. at room temperature.
We (my DIL and I) are on a bit of a barley kick right now, so I found this recipe for her and she made it last night. It appeared to be super simple to make, and could be made even simpler using a bought pesto. We had lots of fresh basil in the garden to use so of course she (DIL) wanted to make the pesto. 4 of us ate this last night, then today we added a large tin of tuna and a good squeeze of lemon juice to the leftovers and 4 of us shared that for lunch. I think this salad would lend itself to lots of additons (cooked chicken, prawns, olives, boccincini chcikpeas, etc come to mind).