I was sitting in a coffee shop earlier today, working on my thesis (it seems to be nearly the only thing I do these days) when my cell phone rang. It was my mom, calling for potluck recipe suggestions. After determining that she didn't have anything that particularly needed to be use up, I started brainstorming a grain salad with red pepper, feta, green onion, dried cranberries, cucumber, toasted slivered almonds and plenty of chopped mint. It needed a dressing and so we dreamed up a vinaigrette of honey, orange zest, white balsamic vinegar and olive oil.
I first started out thinking this dish using couscous, but when my mom mentioned that she had lots of barley, we both made the mental shift to that grain. It has a nice bite and takes dressing well without getting soggy (salads made with barley can last for days in the fridge). The only secret to cooking barley for salad is to use three parts water to one part grain, as it needs more liquid than rice or quinoa.
Now, if only I could fly home to Portland tonight for dinner.
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10-11-2007 @8:22PM Kim Carlson said... Marisa, this sounds yummy -- do you think your mom would mind one more for dinner? ;-) Actually, we get to go to Pok Pok tonight, so maybe she could just save me leftovers (if she is so lucky as to have some).
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10-11-2007 @10:14PM The Samster said... I made something quite similar using lentils and it got super soggy (definitely holding my lacking lentil-cooking skills responsible for that!). So this barley recipe sounds great - I especially like the idea of the orange zest in the dressing. Well done!
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10-12-2007 @11:14AM jsmylie said... So when you know how to cook, do you get calls asking for recipes/kitchen tips as often as CompSci students get calls asking for tech support? :)
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