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.