Lime and Garlic Chicken).
3 cups chicken or vegetable stock
1 cup uncooked pearl barley
about 3/4 lb or so fresh green beans
1 small red pepper, chopped
1/4 cup olive oil
3 tbsp cider vinegar
2 cloves garlic, minced
zest & juice of one lime
1/4 tsp dry mustard powder
1/2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
In a large, heavy bottomed saucepan, bring the chicken or vegetable stock to a boil. Add the barley and simmer until barley is tender and liquid is almost all absorbed, about 45-60 minutes. While barley is cooking, chop the green beans into 1" pieces and steam or boil them until tender-crisp. In a small bowl, combine all dressing ingredients and mix until well-blended. In serving dish, combine the cooked barley with the green beans, peppers, and dressing, and stir gently until well combined. Refrigerate until serving. This will keep well for a couple of days in the fridge.
I shared this recipe at Tasty Tuesday, Tempt My Tummy Tuesday, Tuesdays at the Table and Friday Favorites.
Monday, July 12, 2010
RECIPE: Southwestern Spiced Barley & Vegetable Salad
Posted by Karen McLaughlin at 9:44 AM
Labels: cooks in 60 minutes or less, food, salads, summer cooking, vegetarian
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I have GOT to try this. Think I'll be making this tonight!ReplyDelete
Now you can make a whole meal from my blog - West African Baked Beans with Grilled Flatbread and Barley & Vegetable Salad :)ReplyDelete
Haha, I made west african beans today in the end and the barley vegetable salad will be for friday.ReplyDelete