Mediterranean Barley Salad The Best Recipes

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Mediterranean Barley Salad

"A great chilled whole-grain salad to serve with grilled chicken, or on its own for lunch. Can be improved with a combination of whole grains, but the barley works on its own."

Ingredients :

• 1 cup barley
• 2 1/2 cups water
• 7 sun-dried tomatoes
• 2 cloves garlic
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/2 cup finely chopped cilantro
• 1 (4 ounce) can chopped black olives
• 2 tablespoons olive oil

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H45M

• Bring barley and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the barley is tender, but still slightly firm in the center, about 30 minutes. Drain and cool to room temperature in a bowl.
• Puree the sun-dried tomatoes, garlic, 2 tablespoons olive oil, and balsamic vinegar in a blender until smooth. Pour over the barley. Fold in the cilantro, olives, and remaining olive oil until blended. Cover, and refrigerate until cold. Stir before serving.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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