You may also like
Categories:
chicken broth pearl barley carrot green pepper red pepper yellow pepper fresh dill tomatoes dressing salt black pepper olive oil red wine vinegar
Viewed: 61 - Published at: 7 years agoIngredients
- 3 cups chicken broth
- 1 cup pearl barley
- 1 cup carrot, thinly sliced
- 1 cup green pepper, diced
- 1/2 cup red pepper, diced
- 1/2 cup yellow pepper, diced
- 1/3 cup fresh dill, finely chopped
- 1/2 1/2 cup halved cherry tomatoes or 1/2 cup halved grape tomatoes (optional)
- DRESSING
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons red wine vinegar
Method
- In a medium saucepan with lid, bring chicken broth to a boil.
- Stir in 1 cup pearl barley and return to a boil.
- Reduce heat to low, cover and cook 45 minutes or until the barley is tender and the liquid is absorbed.
- Whisk the dressing ingredients in a large bowl.
- Stir the dressing into the cooked barley while the barley is still hot.
- Let sit for five to ten minutes.
- Stir in the rest of the ingredients to the barley.
- Cover and refrigerate for at least two hours-- overnight if possible.
