Vegetable Barley Salad

• 4 1/2 c. water
• 1 2/3 c. quick cooking barley
• 1 tsp. instant chicken granules
• 1 large cucumber, finely chopped (2 c.)
• 1 medium sweet red or green pepper, chopped
• 1/4 c. sliced green onion
• 3 Tbsp. snipped fresh coriander or parsley
• 2 Tbsp. snipped fresh mint or 2 tsp. dried mint
• 1/3 c. salad oil
• 1/2 tsp. finely shredded lemon peel
• 1/3 c. lemon juice
• 1/4 tsp. salt
• 1/4 tsp. pepper

1. In
2. a large saucepan bring water to a boil.
3. Add barley and bouillon
4. granules.
5. Return
6. to
7. boiling;
8. reduce
9. heat. Simmer, covered
10. for 10 to 12 minutes or until tender.
11. Drain welltnd rinse
12. with cold water and drain again.
13. In a large mixingtowl, stir
14. together drained barley, cucumber, red or green
15. pepper, green
16. onion
17. and
18. herbs.
19. In a screw top jar, combine
20. oil, lemon peel, lemon juice, salt and pepper.
21. Cover and
22. shake
23. well.
24. Pour over
25. barley
26. mixture,
27. toss to coat. Season
28. to
29. taste
30. with additional salt and pepper.
31. Cover and chill in refrigerator several hours or overnight.

water, cooking barley, chicken granules, cucumber, sweet red, green onion, fresh coriander, mint, salad oil, lemon peel, lemon juice, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=160818 (may not work)