Prep 10 mins
Cook 40 mins
From the Culinary Institute of America. One of my new favorite grains is pearl barley. It comes in a small version (that I usually use for soups), but recently I came across a larger version of it, and I really love it. It takes forever to cook, so I usually make a big batch and keep it in the fridge for a quick side to whatever I am making for dinner. These tomatoes would make a great appetizer, or even a side dish. I would definitely recommend using the smaller pearl barley for this just due to the size of the tomatoes you are stuffing. UPDATE: I finally got around to making these, and I really think they are missing something! I could NOT figure out what though! Everyone else really liked them, but personally, I think they need something else. Maybe cilantro?? Any ideas...let me know! They are also time consuming to make....coring the tomatoes and stuffing them was alot of work. Maybe it was because it was Xmas Eve and I had 9 other things cooking simultaneously! LOL.
- 1⁄2 cup pearl barley
- 1⁄4 diced tomato
- 1⁄4 cup diced cucumber
- 1⁄3 cup chopped flat leaf parsley
- 2 tablespoons chopped mint
- 1 tablespoon scallion, finely sliced, white portion only
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- salt and pepper, as needed
- 16 cherry tomatoes
- Soak the barley in enough cold water to cover for 30 minutes and drain well.
- Bring the barley and enough water to cover to a boil. Reduce and simmer until tender, 40 minutes. Strain, transfer to a bowl of ice water, let cool for 1 minute. Strain again, letting water drain from barley.
- Combine barley, tomato, cucumber, parsley, mint and scallions in a large mixing bowl. Stir in the olive oil, lemon juice, salt and pepper.
- Cut the core from the cherry tomatoes and make two cuts in the tomato to open it up like a flower. Stuff each tomato with some of the salad, and serve on a chilled platter.
- (Note: Barley can be prepared up to 2 days in advance, tomatoes can be stuffed up to 6 hours in advance.).