Thursday, January 31, 2008

Winter Barley Salad with Cranberries and Feta

1 ½ cups pearl barley
4 ½ cups water
½ cup dried cranberries
½ cup crumbled feta cheese
1 15-oz. can garbanzo beans, drained
1 cup cherry tomatoes, halved
1 medium cucumber, peeled, seeded and diced
¼ cup packed fresh parsley leaves, chopped
3 tbspn. balsamic vinaigrette
Sea salt and freshly ground black pepper

Rinse and drain barley.
Bring water to a boil in a heavy saucepan.
Stir in barley, and return to boil.
Cover, reduce heat and simmer until water is absorbed, 45-50 minutes. Cool completely to room temperature. (Barley can be cooked the day before and kept refrigerated.) In a large bowl combine cranberries, feta, beans, tomatoes, cucumbers and parsley. Mix in barley, then drizzle with vinaigrette and toss, seasoning to taste.

Source: Whole Foods Happy New Year Flyer

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