Do you have the recipe for that? If so, could I have it, please?Sure. I cooked a cup of barley in two cups of veggie broth on the stove. At the same time, I put a small head of garlic in some foil with a little olive oil and roasted for about 45 minutes. When it was about done, I sauteed half a large onion, minced in some olive oil. Then I added some quartered button mushrooms and a handful or two of finely chopped kale (minus the stems). Once those were mostly cooked, I added two zucchini, chopped and cooked until everything was done. I drained and rinsed a jar of roasted red peppers and then minced them. Mix the barley and all the veggies in a large bowl. In another bowl, mash up the roasted garlic pulp with some salt. Whisk in about 3 T of white wine vinegar and then about 3 T olive oil. (I like my vinaigrette really vinegary. The more traditional ratio of 1 part vinegar to 4 parts oil is too oily for me, but use whatever ratio makes you happy.) Pour the dressing over the salad and let sit in the fridge a while.I had it for dinner last night, and it was even better for lunch today. This made 4 nice servings.DEG
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