Best-Ever Barley Salad

Best-Ever Barley Salad

Note: One cup dried pearled barley yields four cups of cooked barley, which is a lot. So think twice before making a double batch.

Ingredients

Serves 8

1 cup pearled barley, rinsed and picked over (I used Arrowhead Mills)

3 cups of water

½ teaspoon salt

4 tablespoons olive oil

3 tablespoons lemon juice

½ teaspoon salt

¼ teaspoon ground black pepper

2 cups lightly packed arugula

1 Green apple, thoroughly washed and diced

½ cup shaved parmesan cheese

¼ cup chopped fresh basil leaves

⅛ cup chopped fresh parsley

¼ cup toasted pecans, roughly chopped

Directions

In a medium saucepan combine barley, water, and salt. Bring to a boil, lower to a simmer and cook for about 25 minutes if you’re using pearled barley, 40 minutes for hulled barley.

The barley is done when it has tripled in volume and is soft yet chewy.

Keep an eye on the saucepan as barley gives off a lot of foam, especially at first and may cause the pot to boil over.

When the barley is done, it will have absorbed most of the water. If there is a little water still left in the pot, just leave the barley to sit for 10 minutes, covered, until it has all been absorbed. If there is a lot of water left, drain the barley in a strainer over the sink.

Fluff the barley with a fork to separate the grains and transfer to a large bowl to cool. Set aside.

To make the dressing, in a medium bowl combine olive oil, lemon juice, salt, and black pepper. Set aside.

To make the salad combine cooked barley, arugula, apple, parmesan, basil, parsley, and pecans. Drizzle dressing over salad and toss to coat.

Serve chilled!