Herbed Barley Salad

• 1-1/2 cup Pearled Barley
• 3 cups Unsalted Chicken Stock (or Vegetable Stock Or Water)
• 1/4 cups Extra Virgin Olive Oil
• 1 Tablespoon Dijon Mustard
• 1 whole Shallot, Minced
• 1-1/2 cup Peas (fresh Or Frozen Work Well)
• 1 cup Fresh Herbs, Chopped (I Used A Mixture Of Parsley, Mint, And Basil)
• Salt And Pepper, to taste

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. 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.

barley, chicken, ubc, dijon mustard, shallot, fresh herbs, salt

Taken from tastykitchen.com/recipes/salads/herbed-barley-salad/ (may not work)