Barley Salad

I've been feeling pretty uninspired when it comes to dinner lately. For one, I haven't had much energy to make anything beyond just the basics. The other reason for my funk is that I feel like we eat all the same things every week. The other day I took a peek in our cupboard to see if I could find something for dinner that wasn't rice, and I found some barley. We don't eat too much barley, which is unfortunate because it serves as refrigerator velcro, as Alton Brown would say. I threw it together with most everything I could find fresh in our fridge and the results were incredible. You can serve this salad warmed or at room temperature.

Barley Salad

1 cup barley
1 1/2 cups water or vegetable stock
1 can artichoke hearts, diced
1 1/2 cups button mushrooms, sliced
1 tomato, chopped
1 red bell pepper, chopped
1 can kidney beans (which is about 2 cups worth in case you soak and boil them yourself, as I do)

Dressing
2 tbls dill, chopped
2 tbls olive oil
4 tlbs white wine vinegar


Rinse barley and combine with water in a saucepan. Bring to a boil uncovered, then cover, lower heat and simmer until water is absorbed and the barley is tender, about 10 minutes.


Add chopped vegetables and beans to cooked barley and stir to warm through. Combine dressing ingredients in a small bowl and whisk to combine. Toss barley mixture with dressing, season to taste with salt and pepper and enjoy!