ROASTED BARLEY SALAD

Roasted Barley Salad image

Provided by Patti Rahilly- Jones

Time 1h50m

Number Of Ingredients 12

SALAD INGREDIENTS
1 16 oz bag of dry pearl barley
3 Tbsp olive oil
1 large red onion, sliced into 1/4" rings
3 1/2 c vegetable stock or water, stock tastes best
6 oz. roasted red peppers, diced
1/4 c parlsey, chopped
DRESSING INGREDIENTS
1/4 c fresh lemon juice
1/2 c olive oil
1/4 tsp salt
1/4 tsp fresh ground black pepper

Steps:

1. Toss the barley with 2 tablespoons of olive oil and spread evenly in a roasting pans
2. Toss onions rings with 1 tbsp of olive oil and lay the rings on a cookie sheet. Season with salt and pepper
3. Place the pan of barley and the cookie sheet with the onions in a 375 degree oven and roast until the barley and onions turn golden brown, stirring the barley as needed for it to roast evenly.
4. Add the stock (or water) to the barley, cover with a sheet of foil and continue to roast until the barley absorbs the stock, about 30 minutes.
5. Remove the onions and barley from the oven and let cool at room temperature.
6. Assemble the salad by placing the following in a large bowl: the barley, the onions (saving a few for garnish) roasted red peppers and the chopped parsley.
7. Season with salt, pepper, adding the olive oil and lemon juice. Toss well. Place in serving dish an garnish. Refrigerate until service.