French Barley Salad

This recipe is adapted from a recipe I found online, which in turn was adapted from one of the Moosewood Restaurant cookbooks.  It’s one of my favorite grain salads.

French Barley Salad

1/2 cup barley
3 cups water

Dressing
1/4 cup lemon juice
1/4 cup olive oil
1 teaspoon minced garlic
Between 1/2  and 1 teaspoon Dijon mustard, to taste
1 tablespoon chopped fresh dill, or 1.5 teaspoons dried
1 teaspoon salt

2 4-oz. cans sliced mushrooms
1 15-oz. can chickpeas

Using a strainer, rinse the barley and drain. Place the barley and water in a small saucepan bring to a boil. Reduce the heat to medium and cook until most of the water has been absorbed and the barley is soft, about 40 minutes.

While the barley cooks, whisk together all of the dressing ingredients and set aside.

When the barley is tender, drain it in a colander. Place the drained barley, mushrooms, and chickpeas in a serving bowl and mix well.

Add the dressing and mix well again.

Allow the salad to sit for at least 30 minutes before serving.

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