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Categories:
pearl barley salt corn kernels extra-virgin olive oil white wine vinegar basil chives red tomatoes freshly ground black pepper arugula fresh goat cheese
Viewed: 38 - Published at: 4 years agoIngredients
- 1 cup pearl barley
- Salt
- 1 1/2 cups fresh or frozen corn kernels
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons chopped basil or oregano leaves
- 2 tablespoons sliced chives
- 1 cup diced red tomatoes
- Freshly ground black pepper
- 8 ounces baby arugula leaves, rinsed and thoroughly dried
- 3 tablespoons fresh goat cheese, optional
Method
- Rinse barley, place in a bowl and cover with 4 cups of water.
- Soak for several hours or overnight.
- Transfer barley and soaking water to a medium saucepan.
- Add 1/2 teaspoon salt and bring to a boil.
- Reduce heat and simmer until tender and most or all of water is absorbed, about 20 minutes.
- Meanwhile, if using frozen corn, cook according to package directions; fresh corn does not need to be cooked.
- If necessary, drain excess water from barley.
- Return to pot and immediately add corn; mix well.
- In a large bowl, mix together oil and vinegar.
- Add basil or oregano, and chives.
- Add barley mixture and tomatoes, and mix gently.
- Season to taste with salt and pepper.
- To serve, spread arugula on a platter.
- Top with corn and barley salad.
- Garnish with dollops of goat cheese, if desired, and serve.
