Fruited Barley Salad by Cindy Hodkin, guest chef- One of her most requested recipes
1 cup pearled barley
2 cups of water
(you can use more barley, just keep the proportions the same)
1 ripe mango cut in small dice
Frozen or fresh bing cherries, pitted and halved
Peach or apple cut in small dice
Scallion thinly sliced
(Optional chopped toasted walnuts)
Wash barley . Heat large skillet. Put wet barley in skillet and saute until dry and smells a little toasted. Sprinkle with a little salt and add water. Cook until water is absorbed, about 20 minutes. Cooking time varies based upon dryness of barley. Stir a couple of times, add water if needed.
(When done, barley should have texture of al-dente pasta). Add cranberries during last 5 minutes of cooking. While barley is cooking, prepare fruit.
You can contact Chef Cindy at firstname.lastname@example.orgAdd a comment