Happy Friday! I’m up a little later than usual because I was out seeing the Harry Potter midnight showing last night. I’m so sad! I love love LOVE Harry Potter…and it’s over 😦 But I think it was a fantastic movie to end the series with. Alright I don’t want to spoil the movie for anyone, so onto the barley salad. If you haven’t ever had barley, you’re missing out on a really delicious grain. Barley is my favorite out of the main grains…I like it more than couscous, quinoa, rice, and so on. It doesn’t hurt that it’s also really cheap! Here’s how to make it:
1 cup pearled barley
2 cups water (or vegetable stock)
pinch of salt
1/4 cup red onion, finely chopped
2 tbsp olive oil
1 tbsp red wine vinegar
pinch of sugar
1/2 pint grape tomatoes
1/2 cup diced cucumber, peeled and seeded
1/4 cup chopped parsley
1/8 cup grated pecorino romano
If you have one, the easiest way to cook the barley is in a rice cooker. All you have to do is throw the barley, water or vegetable stock, and a pinch of salt in, and push the button. If you don’t have a rice cooker, cook it in a saucepan by bringing it to a boil, then reducing to a simmer, and cooking for 30 minutes with a lid on.
Move the cooked barley to a large bowl, and add in all the remaining ingredients. That’s it! Enjoy!