Horn of the Moon Cookbook: Barley and Hazelnut Salad

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Barley and Hazelnut Salad </Nam></Summ>

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* Exported from MasterCook *

 

Barley and Hazelnut Salad

Recipe By :Ginny Callan

Serving Size : 4 Preparation Time :0:00

Categories : barley salads

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup uncooked organic barley (avoid pearled

commercial barley if possible)

1/3 cup wheat berries

2 2/3 cups water

1/2 cup fresh lemon juice

1/3 cup olive oil

1/2 teaspoon salt

freshly ground black pepper to taste

2 stalks celery -- finely chopped

1 carrot -- finely chopped

1/2 cup minced fresh parsley

4 large cloves garlic -- minced

1/2 cup halved or chopped roasted hazelnuts (or

almonds)

 

In a saucepan, combine the barley, wheat berries, and water. Bring to a

boil, then simmer, covered, until all the water is absorbed. Allow to cool.

When the barley is cool, combine it in the medium bowl with the lemon

juice, olive oil, slat, and black pepper. Add the chopped vegetables,

parsley, garlic, and nuts. Stir; check seasoning. It's best if it gets to

sit a few hours, refrigerated, before serving. Serve on a bed of salad

greens and vegetables, or in pita bread with sprouts, lettuce, and sliced

tomato. Makes 4 servings

 

 

Source:

" Horn of the Moon Cookbook "

 

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 185 Calories; 18g Fat (84.4%

calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg

Cholesterol; 300mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 3 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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<CatS>

<CatT>

barley

</CatT>

<CatT>

salads

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<IngR name= " uncooked organic barley (avoid pearled " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " commercial barley if possible) " ></IngR>

<IngR name= " wheat berries " unit= " cup " qty= " 1/3 " ></IngR>

<IngR name= " water " unit= " cups " qty= " 2 2/3 " ></IngR>

<IngR name= " fresh lemon juice " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " olive oil " unit= " cup " qty= " 1/3 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " freshly ground black pepper to taste " ></IngR>

<IngR name= " celery " unit= " stalks " qty= " 2 " >

<IPrp>

finely chopped

</IPrp>

</IngR>

<IngR name= " carrot " qty= " 1 " >

<IPrp>

finely chopped

</IPrp>

</IngR>

<IngR name= " minced fresh parsley " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " garlic " unit= " large cloves " qty= " 4 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " halved or chopped roasted hazelnuts (or " unit= " cup "

qty= " 1/2 " ></IngR>

<IngR name= " almonds) " ></IngR>

<DirS>

<DirT>

In a saucepan, combine the barley, wheat berries, and water. Bring to a

boil, then simmer, covered, until all the water is absorbed. Allow to

cool. & #013; & #010;When the barley is cool, combine it in the medium bowl

with the lemon juice, olive oil, slat, and black pepper. Add the chopped

vegetables, parsley, garlic, and nuts. Stir; check seasoning. It's best if

it gets to sit a few hours, refrigerated, before serving. Serve on a bed of

salad greens and vegetables, or in pita bread with sprouts, lettuce, and

sliced tomato. Makes 4 servings & #013; & #010; & #013; & #010;

</DirT>

</DirS>

<Srce>

Horn of the Moon Cookbook

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