Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Mediterranean Barley Salad
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- #97564
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 cup barley
2 1/2 cups water
7 sun-dried tomatoes
2 cloves garlic
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 cup finely chopped fresh cilantro
1 can (4 ounce size) chopped black olives
2 tablespoons olive oil
directions
Bring barley and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the barley is tender, but still slightly firm in the center, about 30 minutes. Drain and cool to room temperature in a bowl.
Puree the sun-dried tomatoes, garlic, 2 tablespoons olive oil, and balsamic vinegar in a blender until smooth.
Pour over the barley. Fold in the cilantro, olives, and remaining olive oil until blended.
Cover and refrigerate until cold. Stir before serving.
added by
1ladybug
nutrition data
Nutritional data has not been calculated yet.
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