A great chilled whole-grain salad to serve with grilled chicken, or on its own for lunch. Can be improved with a combination of whole grains, but the barley works on its own.
- Bring barley and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the barley is tender, but still slightly firm in the center, about 30 minutes. Drain and cool to room temperature in a bowl.
- Puree the sun-dried tomatoes, garlic, 2 tablespoons olive oil, and balsamic vinegar in a blender until smooth. Pour over the barley. Fold in the cilantro, olives, and remaining olive oil until blended. Cover, and refrigerate until cold. Stir before serving.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set