Herbed Barley Salad

1. 1

   Bring the barley and stock to a boil in a medium sized sauce pan. Add a dash of salt, cover the pan, and reduce heat to low. Cook for 30-40 minutes, or until the liquid is absorbed and the barley is tender.

2. 2

   In a large bowl, whisk together the oil, dijon mustard, salt and pepper, and shallot. When the barley is done, toss it (put it in there while warm-that way the flavors meld!) into the bowl with the dressing. Add the herbs and peas, and mix to coat everything with the dressing. Serve warm, or room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.