Barley Salad with Parsley and Walnuts
1 package ….. OR 1 cup dry whole grain barley
3 tablespoons lemon juice
1/3 cup olive oil
1 clove garlic, minced
1/2 teaspoon finely grated lemon zest
Salt and pepper to taste
1 cup walnuts, toasted and chopped
1 cup flat-leaf parsley leaves, chopped
1 cup feta cheese, crumbled
1. If using the quick-cooking barley, cook as directed on package. If using “regular” barley, rinse with water using a strainer to remove any debris. Bring 3 1/2 cups water to boil in a medium sauce pan, add barley and return to boil. Reduce heat and simmer, covered, for 40 minutes or until tender.
2. For either type of barley, when done cooking drain off any excess liquid.
3. In large bowl, whisk together lemon juice, olive oil, garlic and lemon zest. Season with salt and pepper.
4. Add cooked barley, walnuts, parsley and feta cheese to bowl and toss gently