BARLEY BLUEBERRY SALAD
By Brenda Storch, Messianic Rebbetzin of The Tabernacle
Who knew this nutritious combination could go gourmet? The texture of barley and juicy sweet berries mingle with parsley, mint and tomatoes to bring out the salad lover in everyone. Top with blue cheese crumbles and season with pepper for unbeatable results. Serves 4
2 cups water
½ cup pearled barley
1 cup fresh blueberries
1 cup chopped tomatoes
2 tbsp chopped fresh mint
2 tbsp chopped fresh parsley
¼ cup sliced scallions or chives
⅓ cup lemon juice
2 tbsp olive oil
¼ cup blue cheese crumbles
½ tsp ground black pepper
In a medium saucepan, bring water and barley to a boil. Reduce heat, cover and simmer for 45–50 minutes until most of the water is absorbed and barley is tender.
Drain any remaining water, transfer cooked barley to a large bowl and cool.
Add remaining ingredients and stir to combine.
Refrigerate for at least 2 hours to allow flavors to blend. Serve cold or at room temperature.