Creamy Barley Salad
Serves 6
- 1 cup pearled barley
- 3 cups water
- 1/2 teaspoon dillweed
- 1 green pepper, diced
- 3 ribs celery, diced
- 4 ounces mushrooms, medium thick sliced
- 1 bunch green onions, thinly sliced
- 2 teaspoons canola oil
- 1/2 cup cooked fresh peas or frozen, thawed
- 2 tablespoon white miso
- 3 tablespoon brown rice vinegar
- 4 tablespoon water
Combine barley, water, and dillweed in a pot. Bring to a boil, reduce heat to low and cook 45 minutes to an hour. Meanwhile, prepare vegetables. Sauté all vegetables except peas until crisp/tender. Blend miso, vinegar, and water. When barley is done, mix in sautéed vegetables, peas, and miso dressing while the barley is still warm. Allow to cool and let flavors meld before serving.
