Featured recipe from Marilu’s table * Barley-kale salad
This salad can be served warm with sliced tomatoes and crusty bread as a main dish for vegans or it can work as a side dish, either hot or cold.
And kale is good for you! Eat more kale!
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Blue * Serves 4-6
1 small bunch kale (washed and chopped)
1 cup pearl barley (not barley flakes)
1/2 red onion (sliced)
1/2 cup chopped Italian parsley
2 teaspoons mustard
1/2 to 1 teaspoon agave nectar
1/2 cup red wine vinegar
1/4 cup extra virgin olive oil
Cook barley according to directions.*
While barley is cooking make the dressing. Whisk together mustard, agave and vinegar. Add olive oil in a slow stream whisking until emulsified.
Pour dressing into a large serving bowl. Add onions, then kale.
When barley is cooked, drain any excess water if necessary, and spoon it immediately over the kale being sure to spread it out to cover the kale. Let sit 2 to 3 minutes or until kale is wilted. Toss all ingredients thoroughly. Add parsley, and salt and pepper to taste, and toss again.
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* If you purchase grains in bulk, they’re much cheaper, but they don’t come with directions. Most grains are cooked as follows:
Rinse grain under running water. Place in pot and cover with twice as much water (1 part grain to 2 parts water). Bring to a boil over medium heat. When it boils, stir once or twice, reduce the heat to simmer, and cover (or mostly cover). Cook until the water is gone, usually about 20-30 minutes. Most grains triple in volume, so if you start with 1 cup uncooked, you’ll end up with 3 cups cooked.
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