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Ингридиенты

1/2 cup quick cook barley 1 cup water 1/2 green bell pepper , diced 1/2 red bell pepper , diced 5 fresh asparagus spears, cut in 1-inch pieces 1/2 cup grape tomatoes , halved 1 1/2 Tbsp. finely chopped green onions 1 - 2 large white mushrooms , stemmed and slivered 1 lemon 1/2 tsp. sea salt Ground black pepper 1 -2 Tbsp. extra virgin olive oil


Описание

In a medium saucepan, boil the water. Stir in the barley, reduce heat to simmer, cover, and cook until barley is tender, about 10 - 12 minutes. Drain in colander, then rinse barley under cool water and drain well. Place barley in mixing bowl. Place the asparagus in boiling water for 3 to 4 minutes. Drain and immediately plunge it into a bowl of ice water to stop the cooking and keep it crisp-tender. Drain well and add to barley. Add tomatoes, onions and mushrooms. Grate or zest 1/2 the lemon into the barley and add the diced peppers. For a nice light dressing, squeeze 1 to 1 1/2 tablespoons of juice from the lemon into a small bowl. Mix in salt until it dissolves. Add 4-5 coarse grinds of pepper. Whisk in the oil. Pour the dressing over salad and toss with fork to combine. Serve chilled.
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