Barley Salad
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Ingredients 2 cups pearl barley About 10 cups water 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 1/3 cup minced scallions 1/3 cup chopped parsley 2 tablespoons chopped fresh dill or tarragon or 1 tablespoon chopped fresh thyme ½ cup olive or vegetable oil 3 to 4 tablespoons lemon juice or vinegar Salt and pepper

Instructions

1.  Place the barley in boiling water, cover, reduce heat, and simmer, stirring occasionally, until tender (about 40 minutes).  Rinse under cold water and drain.

2.  Stir in the bell peppers, scallions, parsley, and dill.  Combine the oil, lemon juice, salt, and pepper and stir into barley.  Chill.

Serving Size

6 to 8 servings

Notes

Barley is available in two forms: Scotch (hulled or pot) and pearl.  Scotch barley has had only the outer husk removed and requires a long soaking period and 2 to 3 hours to cook.  Pearl barley has been further refined by steaming and polishing—a process that removes the entire husk, leaving only the pearl or inner kernel.  Pearl barley requires a shorter cooking time of about 30 minutes.

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About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .