Barley-Brown Rice Salad

Barley-Brown Rice Salad

From: Cuisine at Home, Issue No. 81
Makes: 4 cups
Total Time: 25 minutes
Nutrition: per cup - 254 calories; 8g total fat; 0mg chol; 77mg sodium; 38g carbs; 6 g fiber; 6g protein

Ingredients:

• 1/2 cup dry regular or quick-cook barley
• 1/2 cup dry regular or quick-cook brown rice
• 1 cup diced cucumber
• 1 cup packed fresh basil leaves
• 1/4 cup hazelnuts
• 2 cloves garlic
• Zest and juice of 1 orange
• 2 tbs extra-virgin olive oil
• 1/8 tsp salt

Instructions:

1. Cook barley and brown rice according to package directions. After cooking, rinse grains under cool water; set aside in a colander to drain.
2. Pulse basil, hazelnuts, garlic, zest, and juice in processer or mini food chopper until finely minced. Drizzle in olive oil and continue to pulse until pest is blended; season with salt.
3. Toss grains with cucumber and pesto until coated. Season with more salt, if desired. Serve at room temperature.

Farmhouse Vegetable and Barley Soup

From Cook's Illustrated No. 113

Ingredients:

• 1/8 oz dried porcini mushrooms
• 8 sprigs fresh parsley plus 3 Tbs chopped
• 4 sprigs fresh thyme
• 1 bay leaf
• 2 Tbs unsalted butter
• 1 1/2 lbs leeks, white and light green parts sliced 1/2 inch think and washed thoroughly
• 2 carrots, peeled and cut into 1/2-inch pieces
• 2 celery ribs, cut into 1/4-inch pieces
• 1/3 dry white wine
• 2 tsp soy sauce
• salt and pepper
• 6 cups water
• 4 cups low-sodium chicken broth or vegetable broth
• 1/2 cup pearl barley
• 1 garlic clove, peeled and smashed
• 1 1/2 lbs Yukon Gold potatoes, peeled and cut into 1/2 inch pieces
• 1 turnip, peeled and cut into 3/4 inch pieces
• 1 1/2 cups chopped green cabbage
• 1 cup frozen peas
• 1 tsp lemon juice

Instructions:

1. Grind porcini with spice grinder until they resemble fine meal, 10 - 30 seconds. Measure out 2 teaspoons porcini powder; reserve remainder for other use. Using kitchen twine, tie together parsley sprigs, thyme, and bay leaf.
2. Melt butter in large Dutch oven over medium heat. Add leeks, carrots, celery, wine, soy sauce. and 2 teaspoons salt. Cook, stirring occasionally, until liquid has evaporated and celery is softened, about 10 minutes.
3. Add water, broth, barley, porcini powder, herb bundle, and garlic; increase heat to high and bring to boil, Reduce heat to medium low and simmer, partially covered for 25 minutes.
4. Add potatoes, turnip, and cabbage; return to simmer and cook until barley, potatoes, turnip and cabbage are tender, 18 - 20 minutes.
5. Remove pot from heat and remove herb bundle. Stir in peas, lemon juice and chopped parsley; season with salt and pepper to taste. Serve.

Serves 6 to 8

Prep and cook time: 1 hour