Barley Primavera

Serves 6 to 8

Serve this colorful grain salad alongside grilled chicken or beef. Or, for a vegetarian option, add some cubed marinated tofu or tempeh.

From The Whole Foods Market Cookbook

Ingredients

1 1/4 cups uncooked pearled barley
6 cups water
2 tablespoons plus 1/2 cup extra virgin olive oil, divided
4 cloves garlic, finely chopped
3/4 cup chopped red bell pepper
3/4 cup chopped green bell pepper
3/4 cup chopped yellow bell pepper
1 small zucchini, chopped
1 small yellow squash, chopped
1 medium carrot, grated
3 green onions, thinly sliced
1/4 cup finely chopped flat-leaf parsley
6 tablespoons sherry vinegar
Salt and pepper to taste
Bibb lettuce leaves

Method

Place the barley and water in a saucepan. Bring the water to a boil, cover the pan with a lid, and simmer the barley for about 20 minutes, until tender. When the barley is cooked, drain it and run under cold water. Drain thoroughly and transfer to a large bowl.

Heat 2 tablespoons of the oil in a small skillet over low heat. Add garlic and cook for 2 minutes until golden brown. Transfer to the cooked barley and add bell peppers, zucchini, squash, carrots, green onions and parsley; set aside.

Whisk together vinegar, remaining 1/2 cup oil, salt and pepper. Drizzle over salad and toss to combine. Adjust seasonings to taste and serve on a bed of lettuce leaves.

Nutrition

Per serving: 340 calories (190 from fat), 21g total fat, 3g saturated fat, 5g protein, 35g total carbohydrate (7g dietary fiber, 2g sugar), 0mg cholesterol, 270mg sodium

http://wholefoodsmarket.com/recipes/1273