From The Kitchen Of Rachelle Underwood

Thursday, January 19, 2012

Cilantro Lemon Barley Salad

Want a healthy recipe? Here it is. I really like Tabbouleh salads @ Greek restaurants. They are light, flavorful, and can be served with any kind of meat, or with some pita (or pita chips) for a light lunch. This salad is definitely inspired by the traditional Greek salad. I use cilantro as the herb, pearl barley instead of Bulgar wheat, and some other touches to balance out this awesome salad. Pearl barley has a chewy texture like wheat-berry, so don't keep cooking the barley until soft like baby food...bleh. If you are an olive lover, I'm sure some olives would make you olive lovers love this salad even more. As for me, I can't stand them...if you want to know why, ask me in a comment. Everything in this salad can be adjusted to your taste buds, so have fun with it.

Cilantro Lemon Barley Salad

1 c pearl barley
5 c water
4 tsp chicken bullion
2 tomatoes, seeded and chopped finely
1/2 cucumber, seeded, and roughly chopped
2 green onions, minced
3/4 c chopped cilantro
2 cloves garlic, minced
1 large lemon, juiced
3 tbs extra virgin olive oil
1 tsp cumin
2 tbs crumbled feta cheese
salt and pepper to taste

Combine pearl barley, water and bullion. Bring to boil and boil for 40 minutes. Drain, and rinse with cold water, drain well. Combine all other ingredients in a large bowl. Once barley is at room temperature, add it to the bowl. Mix well, tasting it to make sure it is flavored right. Refrigerate for about 3 hours before serving. It is even better the next day!

1 comment:

Kells said...

I just made this tonight. Had a few tastes when it was done, and it's really good! I'm betting it will be 10 times more tasty tomorrow, after the flavors have had time to 'gel'. Thanks for posting this!