Barley Salad
I was going through a fine food magazine and came across this recipe. I used to always eat pasta and or rice back when I was majorly over weight. I still try not to eat much refined starch and instead eat brown rice, whole wheat pasta and whole wheat bread. I do not know the numbers on this salad but you know what it tasted pretty good and barley is a whole grain so I figure that is a good carb. All the other items in the salad seem to be good for you as well so here goes.
1 1/4 cup pearled barley
1 cup walnuts
3 tbsp lemon juice
1/3 cup olive oil
1 garlic clove minced
1/2 tea lemon zest
1 cup flat leaf parsley fine chop
4 oz ricotta cheese
First pre heat the oven to 350. Once oven is at 350 take walnuts spread on a baking sheet and toast (be careful not to burn them if your oven heats hot) and set aside, cool, and chop.
Boil say two cups of water add barley reduce heat so barley is boiling but at a controled level. Cook barley for 25 minutes until tender. Drain in a fine colander and rince in cold water until cool and set aside.
In a large bowl whisk lemon juice, olive oil, garlic, lemon zest, and salt and pepper to taste. Add barley, chopped parsley, and walnuts and toss well. Mix in ricotta cheese with a fork so that it is all one big happy meal. Chill in the fridge for an hour or so and enjoy. I will say that as tasty as this stuff is it does not seem to good after a couple days so hey tell your sweety your gonna cook for them. I plan to use it as a side whenever I serve fish. Let me know if you like it.
