auriga: (Lina & Gourry - probably food)
My mom got this from a magazine or cookbook and made it a few times, so I made a copy of the recipe from home.

I don't think we actually include the rice when we make it, though, but I can't really remember. We would've used cheaper rice if we did, haha.

Mediterranean Barley Rice Salad

Ingredients – Salad

-1 cup pearl barley, rinsed
-1 cup basmati rice, rinsed
-3 cups cherry tomatoes
-half large red onion
-1 sweet red pepper
-1 English cucumber
-4 cups baby spinach, coarsely chopped
-1 pkg (200g) feta cheese, crumbled

Ingredients – Dressing
-1/2 cup olive oil
-1/2 cup lemon juice
-1 tsp dried oregano
-1 tsp salt
-1/2 tsp pepper

Directions – Salad
Cook barley in a saucepan of boiling salted water until tender, about 20 min. Drain and rinse under cold water. Drain well and let stand 10 min to dry, then transfer to large bowl.

In a separate saucepan, bring 1 ½ cups salted water to boil. Add rice, cover, reduce heat, and simmer until tender and no liquid remains, about 15 min. Let stand 5 min. Add to barley mixture and allow to cool.

Cut tomatoes in half, and cut the onion, red pepper, and cucumber into 1-inch chunks; add veggies to barley mixture, tossing to combine.

Directions – Dressing
In large bowl, whisk together oil, lemon juice, oregano, salt, and pepper; pour over salad and toss to coat. Refrigerate 30 min or up to 24 hours.

To serve, stir in spinach and feta.

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Zen

August 2016

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