BARLEY SALAD WITH FRESH AND ROASTED VEGETABLES
As the April weather is getting a little bit warmer (but still not fast enough for me!), I decided to go for a salad type platter today. I cooked the barley pretty much like cooking rice, ( using a 1 to 3 ratio) 1cup of barley with 3 cups of water, then added 1 teaspoon of crushed garlic with half-a-teaspoon of salt. Brought it to an open boil and when the water was almost gone I placed the lid on for it to continue cooking until it had the consistency of rice.
After the barley cooled off, I added fresh chopped celery, yellow pepper and tomato and I also added chopped roasted red onion, chopped roasted garlic, a steamed frozen peas and carrots combination, and chopped roasted parsnip. I added olive oil and apple cider vinegar, and 2 tablespoons of pine nuts and shaved parmesan cheese to add some more flavour, and of course salt and pepper to taste. It was filling and delicious!
Bon appétit!