Spring Barley Salad With Lemony Dressing

• FOR THE SALAD:
• 2 Tablespoons Olive Oil
• 1 cup Dry Pearl Barley
• 1/2 cups White Wine
• 3-1/2 cups Water
• 1 cup Frozen Peas
• 1 cup Frozen Edamame
• 1/4 cups Onion, Cut Into 1/2-inch Pieces
• 1/4 teaspoons Salt
• 1/4 teaspoons Ground Black Pepper
• 4 ounces, weight Grape Tomatoes, Sliced In Half
• 1/4 cups Grated Parmesan Cheese As Garnish (optional)
• FOR THE DRESSING:
• 2 teaspoons Lemon Zest
• 3 Tablespoons Lemon Juice
• 1/4 cups Olive Oil
• 1/4 teaspoons Salt
• 1/4 teaspoons Ground Black Pepper

1. For the salad, in a large saute pan over medium heat, add the olive oil. When it's hot, add the pearl barely and cook for 3-5 minutes, or until slightly toasted. Add the wine and cook for about 1 minute before adding the water and a pinch of salt. Bring the mixture to a boil, cover, reduce the heat and simmer for 25-30 minutes, or until the liquid is absorbed.
2. While the barley is cooking, mix the dressing ingredients, then set it aside until you're ready to use it.
3. Just before the barley has finished cooking, add the frozen peas, edamame, onion, and salt and pepper. When finished cooking, transfer the mixture to a serving bowl, pour in the dressing, and toss to coat. Add the tomatoes and gently toss them into the salad.
4. Serve and garnish with grated Parmesan cheese if you'd like.

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Taken from tastykitchen.com/recipes/salads/spring-barley-salad-with-lemony-dressing/ (may not work)