Description
After cooking barley for the first time this summer, I was hooked. Barley is so easy to cook and unlike most other salads, this salad keeps a few days in the fridge without getting soggy. It’s a robust salad, great for a picnic or as a weekday lunch. I’ve tried quite a few variations and found that barley works with almost anything you have on hand. Try this version first though because it’s delicious!
Ingredients
- 1 cup Barley
- 3 cups Stock (Vegetable, Chicken Or Your Preferred Type)
- 2 whole Dried Shiitake Mushrooms
- 1 whole Boneless, Skinless Chicken Breast, Grilled And Finely Chopped
- ¼ cups Dried Cranberries
- 2 whole Green Onions, Finely Sliced
- 2 Tablespoons Fresh Dill, Chopped
- Salt And Pepper, to taste
- 1 cup Barley
- 3 cups Stock (Vegetable, Chicken Or Your Preferred Type)
- 2 whole Dried Shiitake Mushrooms
- 1 whole Boneless, Skinless Chicken Breast, Grilled And Finely Chopped
- ¼ cups Dried Cranberries
- 2 whole Green Onions, Finely Sliced
- 2 Tablespoons Fresh Dill, Chopped
- Salt And Pepper, to taste
Preparation
Place the barley in a heavy bottomed pot with the stock and the shiitake mushrooms. Bring to a boil and then allow to simmer, covered, for about 25 minutes. Stir occasionally. Keep an eye on it. The barley is done when it is tender and the stock is absorbed. Once cooked, take it off the stove and allow barley to cool. Finely chop the shiitake.
In a large serving bowl, mix together the cooled barley, shiitake, chicken, cranberries, onions, dill, salt, and pepper. That’s it! So easy and delicious! This lasts a few days and is great for a quick lunch!
No comments:
Post a Comment