FFS Member Lisa K. sends recipes for Swiss Chard, Zucchini Frittata, and Barley with Lemon Vinaigrette. Of the Barley recipe below she says, “This did not use any of the vegetables from this week, but it is one of my favorite summer dishes and was a wonderful accompaniment to the zucchini frittata and the swiss chard.”
Barley with Lemon Vinaigrette
This recipe makes enough for several servings. You can double this easily (if so, you might only need 3 or 3-1/2 cups of water to 2 cups of uncooked barley).
- 1 c. pearl barley
- water, salt
- 1-2 scallions, ends trimmed and thinly sliced
- 2 tbsp chopped mint
- 2 tbsp. chopped herbs (oregano, thyme, chives, tarragon: if you only have thyme, use less as it is potent)
- 1/4-1/2 c. lemon vinaigrette
- Salt and pepper to taste
- Optional: 1 cup cooked and drained white cannelini or great northern beans (canned are fine as long as you rinse and drain thoroughly)
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Put barley in a 2 q. saucepan. Rinse a few times. Add water to cover and soak for an hour. Drain. Add 2 c. fresh water, about 1/2 tsp. salt, bring to boil. Stir, then cover saucepan tightly, turn heat to low or very low.
Cook for 45 min or an hour until water is thoroughly absorbed and barley is tender. You might need to add a few tablespoons of water, or remove top and cook uncovered if there is too much liquid. Turn heat off, stir gently, and then replace cover and leave pan with lid covered for about 20 minutes until barley is somewhat fluffy and has cooled slightly. Turn into a bowl and stir gently with a wooden spoon. Add 2-3 tbsp. lemon vinaigrette and stir gently. Add mint and herbs and sliced scallions. Toss gently to mix. Add another few tablespoons of vinaigrette, stir again, sprinkle salt and grind some pepper. Fold in beans if you are using them.
At this point, you should let the salad sit at room temp for at least an hour or two for the flavors to be absorbed, and then taste and add more vinaigrette and/or salt and pepper if necessary. Can be served chilled or at room temperature. This made enough for two of us to eat as a main dish one day, a side dish (with frittata and chard) another day, and we still have a little left for tomorrow.
(yield: about 1/3-2/3 cup)
- 1 generous Tbsp.. dijon mustard (I like Grey Poupon)
- 3-4 Tbsp. fresh lemon juice (about 1/2 a nice-sized lemon)
- 1/4-1/2 c. olive oil (I like my vinaigrette tart, but you can add more oil to taste)
- sea salt and pepper to taste.
In a small bowl, use a small whisk or fork to blend lemon juice and mustard. Slowly whisk in oil so that it emulsifies and maintains a smooth emulsion. If you have a mini-sized food processor you can use that but for a small quantity I do it by hand. Add salt and pepper to taste (better to under-salt since you can always add salt to the salad later).
Any leftover vinaigrette can be stored in a glass jar in fridge. Take out and whisk so that the emulsion doesn’t separate before using again.