Archive for the ‘salad’ Category

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

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.



Here is my recipe for tabouli, adapted from a recipe I found online:

  • 1 cup bulgur
  • 1 1/2 cups boiling water
  • 1 1/2 teaspoons salt
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 teaspoon garlic
  • 1/2 teaspoon dried mint flakes
  • 1 15-oz. can of chickpeas
  • 2 medium tomatoes, chopped
  • 1/2 cup scallions, chopped
  • 1 cup fresh parsley, chopped
  1. Combine bulgur, boiling water, and salt in a bowl.
  2. Cover and let stand 15-20 minutes, or until bulgur is chewable.
  3. Add the lemon juice, olive oil, garlic, and mint, and mix thoroughly.
  4. Cover and refrigerate for at least 3 hours.
  5. Add the chickpeas, tomatoes, scallions, and parsley, and mix gently.

Note: I find it easiest to roughly chop the scallions and parsley, and then run them through my food processor.

I’m really looking forward to a couple months from now when I will have homegrown tomatoes, scallions, parsley, and mint with which to make tabouli!

Pesto Tabouli

I assure you, it tastes better than it looks!

Since I had some veggies left over from making gyros, and since I had some kale and pumpkin seed pesto left over too, and since I hate wasting food, I decided to combine them all together with 1 cup of boiled bulgur and make a pesto tabouli.

I started making tabouli last summer, when I had fresh homegrown tomaotes, green onions, and parsley with which to make it. I follow this recipe when making tabouli, but this time I substituted the pesto for the parsley and garlic and added a can of chickpeas for protein. There’s a wee bit of the gyros’ tofu feta and its marinade in there too.

It ended up being quite delicious, actually. It tastes like a really good tabouli salad with a slight pesto undertone.

And it’s green. Very, very green.

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