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Fiesta Barley Salad

Notes

Recipe 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.

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 lettuce, washed and chopped
1 can (15 ounces) mandarin oranges, drained
½ cup green onions, sliced thin (can use any onions)
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 boil, then reduce heat to low. Cover the pan and simmer until barley is tender, about 45 to 60 minutes.
  3. Rinse cooked barley briefly in cold water. Drain.
  4. Add remaining ingredients. 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.
Photo of Fiesta Barley Salad
Prep time: 15 minutes
Cook time: 45 minutes
Makes: 7 cups
Nutrition Facts: View Label

Comment

Did this as an all school tasting and kids were not receptive to it because the green onions had too strong of a presence. Might try substituting bell pepper or cucumber with a small amount of cilantro instead next time.