Lemon Barley

This lemon barley is somewhere between a side and a salad. It’s served cold which to me harkens more of salad, but it’s primarily barley which would indicate side. Either way it’s a great dish to serve in the summer along side fish or poultry. The original recipe is from The New American Plata and I have little to add to the recipe. The only thing I’d suggest is sauteing the garlic before hand to get a better flavor, and making the fennel seed option, as not everyone likes it.  

INGREDIENTS makes 8 servings

1 cup pearl barley, rinsed and drained

3 cups vegetable broth

2 garlic cloves, pressed through a garlic press or minced

2 Tbs extra-virgin olive oil

1/4 cup chopped parsley

zest of one small lemon

1 Tbs lemon juice (preferably fresh)

1/8 tsp fennel seed (optional)

salt and black pepper to taste

INSTRUCTIONS

• 1 cup pearl barley, rinsed and drained
• 3 cups vegetable broth

1. Combine the barley and broth in a medium saucepan, and bring to a boil. Reduce the heat to medium-low and simmer until the barley is tender, stirring occasionally, about 30 – 45 min. Once done cooking, drain the barley and place covered in the refrigerator until chilled completely, 1 – 4 hours. The barley can be made 3 days in advance, before adding the rest of the ingredients.

• 2 garlic cloves, pressed through a garlic press or minced
• 2 Tbs extra-virgin olive oil

2. Once the barley is cooled and you are ready to serve, heat the oil in a small pan over medium heat. Add the garlic, and saute for 10 sec until fragrant. Remove from heat and set aside to cool.

• 1/4 cup chopped parsley
• zest of one small lemon
• 1 Tbs lemon juice (preferably fresh)
• 1/8 tsp fennel seed (optional)
• salt and black pepper to taste

3. Just before serving combine the braley with the cooled garlic and oil as well as the parsley, lemon zest, lemon juice, fennel seeds, and salt and pepper to taste.