Ingredients
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2 tablespoons olive oil
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1/4 cup balsamic vinegar
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1 teaspoon Dijon mustard
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2 1/4 cups vegetable broth or 2 1/4 cups chicken broth
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1 cup pearl barley or 1 cup hulled barley
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1/2 cup sun-dried tomato, cut up small
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3 green onions, chopped
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1/2 of a red bell pepper, chopped
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1/2 of a yellow bell pepper, chopped
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1 teaspoon dried oregano
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1/4 cup crumbled feta cheese
Instructions
- Cook the barley in the broth along with the chopped sun-dried tomatoes for about 30-40 minutes, until the liquid is absorbed and the barley is tender. Allow to cool to room temperature.
- Mix the oil, vinegar and mustard thoroughly.
- Add the remaining ingredients to the barley mixture (green onions through feta cheese), stir, and then add the oil and vinegar mixture, stirring again.
- Add salt and pepper if needed for your taste.
- Variations:
- •Serve on a bed of torn romaine with some chicken for a main dish.
- •Add toasted pine nuts.
- •Use fresh tomatoes instead of sun-dried, if you have good tomatoes available.
- •Use fresh oregano (1 Tbsp instead of 1 tsp) if you have fresh herbs available.
- For vegetarian use only the vegetable broth.