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Barley Tabouleh
Note: Should be chilled before serving.
1 c  Pearl barley                        
2    T mint, finely chopped
2    T cilantro, finely chopped
1/2  cp parsley, finely chopped
1/2  t salt
1/8  t red pepper
3/4  cp cucumber, diced and seeded
1/2  t garlic, minced
1    tomato, diced and seeded
1/4  cp green onions, finely chopped 
1/8  t grated lemon peel
1/4  cp  Extra virgin olive oil
1/4  cp lemon juice, freshly squeezed
1.   Heat heavy skillet over med-hi heat.  Toast barley, stirring until golden,  2-3 minutes
2.   Bring large saucepan of salted water to boil; add barley and simmer 30 minutes.
3.   Drain and combine all ingredients except lemon juice in medium bowl.  
4.   Refrigerate up to 4 hours.
5.   Before serving add lemon juice.  Serve on lettuce.