ITALIAN STYLE BARLEY TABBOULEH
Inspired by the classic Middle Eastern dish traditionally made with parsley and mint, this inventive new recipe features one the tastiest staples of Italian cooking—delicious, aromatic basil. In this refreshing salad, pearls of tender barley meet cool, crunchy cucumbers, sweet, tender tomatoes and mild scallions dressed in a tasty blend of chicken stock, lemon, and olive oil.
Ingredients/Shopping List:
3 cups chicken broth
1 cup pearl barley
2 teaspoons coarse salt
1 small seedless cucumber (8 ounces), peeled, finely diced
10 cherry tomatoes, quartered
3 scallions, light green and white parts, thinly sliced
1/2 teaspoon cracked black pepper
1 large bunch fresh flat-leaf parsley, large stems removed (about 4 cups leaves and small stems)
1 large bunch fresh basil, large stems removed (about 4 cups leaves and small stems)
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
How-To:
1. Cover and bring the broth to a boil in a medium saucepan. Add the barley and 1 teaspoon of the salt. Reduce the heat to medium low, cook until tender, about 35 minutes.
2. Drain the barley, rinse with cool water, and set aside to cool at room temperature.
3. Combine the cucumber, tomatoes, scallions, remaining teaspoon salt and the pepper in a medium bowl.
4. On a large cutting board, combine the parsley and basil and chop until very fine. Transfer the mixture to the bowl with the vegetables. Toss in the lemon juice and olive oil. Toss in the cooled barley.
5. Taste again for salt and pepper. Salad may be made up to six hours ahead and refrigerated, covered with plastic wrap.
Ingredients/Shopping List:
3 cups chicken broth
1 cup pearl barley
2 teaspoons coarse salt
1 small seedless cucumber (8 ounces), peeled, finely diced
10 cherry tomatoes, quartered
3 scallions, light green and white parts, thinly sliced
1/2 teaspoon cracked black pepper
1 large bunch fresh flat-leaf parsley, large stems removed (about 4 cups leaves and small stems)
1 large bunch fresh basil, large stems removed (about 4 cups leaves and small stems)
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
How-To:
1. Cover and bring the broth to a boil in a medium saucepan. Add the barley and 1 teaspoon of the salt. Reduce the heat to medium low, cook until tender, about 35 minutes.
2. Drain the barley, rinse with cool water, and set aside to cool at room temperature.
3. Combine the cucumber, tomatoes, scallions, remaining teaspoon salt and the pepper in a medium bowl.
4. On a large cutting board, combine the parsley and basil and chop until very fine. Transfer the mixture to the bowl with the vegetables. Toss in the lemon juice and olive oil. Toss in the cooled barley.
5. Taste again for salt and pepper. Salad may be made up to six hours ahead and refrigerated, covered with plastic wrap.
posted by nina-and-tim-gregg at 8:28 AM
0 Comments:
Post a Comment
<< Home