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Ingredients

1 cup pearl barley (see Notes)
3 cups water
¼ cup raisins, or other dried fruit
1 cup frozen peas, or other vegetables (fresh, frozen or canned and drained)
3 cups chopped lettuce
1 can (15 ounces) mandarin oranges, drained
½ cup sliced green onion (try any type of onion)
1 Tablespoon vinegar (rice vinegar or any others)
3 Tablespoons vegetable oil

Directions

  1. Wash hands with soap and water.
  2. Place barley and water in a 2 to 3 quart saucepan. Bring to a boil, then reduce heat to low. Cover the pan and simmer until barley is tender, about 45 to 60 minutes.
  3. Rinse cooked barley in cold water for a short time. Drain and put into a large bowl.
  4. Add remaining ingredients and mix well.
  5. Refrigerate leftovers within 2 hours.

Notes

  • Try substituting different fruits and vegetables.
  • Pearl barley is high in fiber but is not a whole grain. If using whole grain barley (also called hulled barley), add 20 to 30 minutes to the cooking time.
  • If you have barley that is already cooked, measure about 3 1/2 cups into a bowl and continue with step 3.

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

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Makes:
7 cups
Prep time:
15 minutes
Cooking time:
45 minutes
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