Prep 15 mins
Cook 45 mins
- 1⁄2 cup regular pearl barley
- 1 1⁄3 cups water
- 1⁄4 teaspoon salt
- 1⁄4 cup fresh lemon juice
- 2 teaspoons sugar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1⁄2 cup shredded carrot
- 1⁄2 cup finely sliced green onion
- 1⁄4 cup chopped fresh mint leaves
- 2 tablespoons chopped fresh parsley
- salt and pepper
- pita bread
- Combine barley, water and salt in saucepan; bring to boil.
- Reduce heat, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
- Combine lemon juice, sugar, soy sauce and sesame oil; add to hot cooked barley.
- Cool barley mixture to room temperature.
- Then stir in carrot, onion, mint leaves and parsley.
- Season with salt and pepper.
- Spoon barley filling into salad bowl.
- Serve as a dip with pita bread halves, or serve in pita breads.
This was a nice change of pace and I liked the fact that I can serve it at room temp or chilled. Good crunchy veggies and the fresh mint (which grows in my garden with abandon) added a great touch. I can see adding other crunchy veggies such as julienne snow peas and summer squash. I plopped it in a big salad for a lunch and I used it in pocket bread too. I liked it but the fam, who are a bunch of picky eaters, were not so "enamored" of it. I will make it again and probably eat it all myself.
A nice lunch recipe. The lemon juice gives it a nice tang and the mint adds just a bit of zing. However, the final result still tastes a bit flat.