Serves: 4 (5 cups) Difficulty: Easy - for beginners Dietry guidance: v
Tags: salad ·
Ingredients
2 1/4 cups water
1/2 cup pearl barley
3-4 ears of corn
2 lg tomatoes, diced
2 mini seedless cucumbers, diced (1 1/4 cups)
1/4 cup snipped fresh chives
1/4 cup creme fraiche
1 TBSP rice vinegar
1/2 tsp kosher salt, optional
ground pepper, to taste
Method
1. Bring water to a boil in a medium saucepan. Stir in barely, reduce heat, cover, and simmer 30 minutes until most of the water has been absorbed and the barley is firm-tender. Transfer to a bowl; cool.
2. Meanwhile, brush corn with oil and grill over medium heat until browned on all sides (about 10 minutes). Remove kernels from the cobs (there should be approximately 2 cups).
3. Add corn, tomatoes, cucumbers and chives to barkey. Mix creme fraiche, rice vinegar, and salt in a small cup, then add to salad and gently toss to dress. Season with fresh ground pepper to taste.
(will try this recipe by substituting the barley for couscous)
Couscous - put couscous and one tsp. butter in a large glass bowl and set aside. Bring 6 cups water to a boil. Add hot water to couscous just enough to cover and gently shake bowl to evenly cover couscous with the hot water. Add just enough water to slighly cover the couscous; cover and let sit for approximately 20 minutes.