Fruited Barley Salad

Barley fruit salad

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
Grapes, halved)
Peach or apple cut in small dice
Dried cranberries
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

Rosh Hashanah