*  Exported from  MasterCook II  *
 
                            Crunchy Barley Salad
 
 Recipe By     : Jane Brody - Good Food Book
 Serving Size  : 4    Preparation Time :2:00
 Categories    : Salads                           Rice & Grains
                
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 2/3  cups          chicken broth
    1 1/3  cups          water
    1      cup           barley
    1      cup           green pepper -- diced
    1      cup           carrot -- thinly sliced
      1/2  cup           red onion -- diced
      1/2  cup           radishes -- thinly sliced
      1/4  cup           fresh dill
      1/4  cup           fresh parsley
                         DRESSING
    1      large         garlic clove -- peeled & crushed
      1/2  teaspoon      salt
      1/4  teaspoon      black pepper
    2      tablespoons   olive oil
    3      tablespoons   red wine vinegar
 
 In a heavy, medium saucepan, bring the broth and water to a boil. Add the
 barley. When the boiling resumes, reduce the heat to low, cover the pan, and
 simmer the barley for 40 to 45 minutes or until it is tender (check after
 about 30 minutes, and add more water if the barley is dry).
 
 While the barley cooks, in a large bowl whisk together the dressing
 ingredients.
 
 When the barley is done, remove the garlic from the dressing, and add the
 barley to the dressing while the barley is still hot. Toss the ingredients to
 mix them well. Cover the mixture, and refrigerate it for about 1 hour or
 longer.
 
 Before serving, add the green pepper, carrot, onion, radishes, dill and
 parsley. Toss the salad well.
 
 
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 NOTES : This can be served chilled, or eaten warm. If warm, mix the
 vegetables while the grain is still warm and serve immediately.

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