Vegetarians recipes |
Barley Salad With Fresh Corn And Peas |
3/4 cup pearl barley 3 cups cooked fresh corn kernels (scraped from about 3 large ears) 1/2 cup fresh green peas -- lightly steamed (or 1/2 cup frozen petit peas, thawed) 1 large celery stalk -- diced 4 plum tomatoes -- diced 3 tablespoons minced fresh dill - (to 4) 2 scallions -- sliced Juice of 1/2 to 1 lemon -- to taste 3 tablespoons olive oil Salt -- to taste Freshly-ground black pepper -- to taste Dark green lettuce leaves -- for serving |
Bring 2 1/2 cups of water to a rapid simmer in a saucepan. Stir in the barley, then simmer gently, covered, until the water is absorbed, about 40 to 45 minutes. Allow the barley to cool to room temperature. |