What you'll need
Ingredients
- 8 leaves Lettuce (large-sized)
- 1 cup Bob's Red Mill Pearl Barley
- 3 cups Water or Vegetable Broth
- 1 can organic garbanzo beans, rinsed well and drained
- 1/2 cup chopped raw unsalted cashews
- 1 cup carrots shredded
- ½ cup dried currants
- ½ cup chopped scallions
- ¼ cup fresh basil, finely chopped
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons mint, finely chopped
- 5 tablespoons olive oil
- 4 tablespoons Lemon Juice
- 1 teaspoon Dijon mustard
- ¼- ½ teaspoon Sea Salt, to taste
- ¼ teaspoon black pepper
The method
Directions
- 01
Bring the 1 cup barley and 3 cups water or broth to a boil. Reduce heat to a simmer; cook, covered, until tender and most of the liquid has been absorbed, 40 to 50 minutes. Drain and rinse with cold water.
- 02
In a large mixing bowl stir together the barley, garbanzo beans, cashews, carrots, currants, scallions, basil, parsley and mint. Whisk the olive oil, lemon juice, mustard, salt and pepper; pour over the barley mixture and toss to coat. Chill for several hours.
- 03
Arrange lettuce leaves in a chilled salad bowl or platter. Turn barley-salad mixture into the bowl. Garnish with additional fresh parsley and carrot curls, if desired. Makes 8 servings.
From James's kitchen to yours.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Barley is a wonderfully versatile grain with a rich nutty flavor and a nice chewy, pasta-like consistency. According to the Whole Grains Council, “barley is highest in fiber of all the whole grains, with common varieties clocking in at about 17% fiber.” It’…
Ingredients
- 8 leaves Lettuce (large-sized)
- 1 cup Bob's Red Mill Pearl Barley
- 3 cups Water or Vegetable Broth
- 1 can organic garbanzo beans, rinsed well and drained
- 1/2 cup chopped raw unsalted cashews
- 1 cup carrots shredded
- ½ cup dried currants
- ½ cup chopped scallions
- ¼ cup fresh basil, finely chopped
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons mint, finely chopped
- 5 tablespoons olive oil
- 4 tablespoons Lemon Juice
- 1 teaspoon Dijon mustard
- ¼- ½ teaspoon Sea Salt, to taste
- ¼ teaspoon black pepper
Cook Like James · The method
Directions
- 1
Bring the 1 cup barley and 3 cups water or broth to a boil. Reduce heat to a simmer; cook, covered, until tender and most of the liquid has been absorbed, 40 to 50 minutes. Drain and rinse with cold water.
- 2
In a large mixing bowl stir together the barley, garbanzo beans, cashews, carrots, currants, scallions, basil, parsley and mint. Whisk the olive oil, lemon juice, mustard, salt and pepper; pour over the barley mixture and toss to coat. Chill for several hours.
- 3
Arrange lettuce leaves in a chilled salad bowl or platter. Turn barley-salad mixture into the bowl. Garnish with additional fresh parsley and carrot curls, if desired. Makes 8 servings.
Barley is a wonderfully versatile grain with a rich nutty flavor and a nice chewy, pasta-like consistency. According to the Whole Grains Council, “barley is highest in fiber of all the whole grains, with common varieties clocking in at about 17% fiber.” It’…
Ingredients
- 8 leaves Lettuce (large-sized)
- 1 cup Bob's Red Mill Pearl Barley
- 3 cups Water or Vegetable Broth
- 1 can organic garbanzo beans, rinsed well and drained
- 1/2 cup chopped raw unsalted cashews
- 1 cup carrots shredded
- ½ cup dried currants
- ½ cup chopped scallions
- ¼ cup fresh basil, finely chopped
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons mint, finely chopped
- 5 tablespoons olive oil
- 4 tablespoons Lemon Juice
- 1 teaspoon Dijon mustard
- ¼- ½ teaspoon Sea Salt, to taste
- ¼ teaspoon black pepper
Directions
- 1
Bring the 1 cup barley and 3 cups water or broth to a boil. Reduce heat to a simmer; cook, covered, until tender and most of the liquid has been absorbed, 40 to 50 minutes. Drain and rinse with cold water.
- 2
In a large mixing bowl stir together the barley, garbanzo beans, cashews, carrots, currants, scallions, basil, parsley and mint. Whisk the olive oil, lemon juice, mustard, salt and pepper; pour over the barley mixture and toss to coat. Chill for several hours.
- 3
Arrange lettuce leaves in a chilled salad bowl or platter. Turn barley-salad mixture into the bowl. Garnish with additional fresh parsley and carrot curls, if desired. Makes 8 servings.
