Guest guest Posted February 25, 2003 Report Share Posted February 25, 2003 MUSHROOM, BARLEY, AND CORN SALAD 3/4 cup pearl barley 8 ounces brown mushrooms (cremini, baby bella, or shiitake), cleaned, stemmed, and sliced 2 cups frozen corn kernels, thawed 1 cup shredded green cabbage 3 to 4 tablespoons minced fresh dill 2 scallions, sliced Juice of 1/2 to 1 lemon, to taste 3 tablespoons olive oil Salt to taste Green lettuce leaves Feta cheese for topping, optional Bring 2-1/2 cups of water to a rapid simmer in a saucepan. Stir in the barley, then simmer gently, covered, until the water is absorbed, about 35 minutes. If the barley is still too chewy for your taste, add another 1/2 cup of water and simmer until absorbed. Allow the barley to cool until just warm or at room temperature. ===== Language is an expression of thought. Everytime you speak, your mind is on Parade Proverbs 16:3NASB Quote Link to comment Share on other sites More sharing options...
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