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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Into a kettle of salted boiling water stir wheat berries and cook at a slow boil 30 minutes. Stir in barley and cook grains at a slow boil 40 minutes.
While grains are cooking, in a large bowl stir together onion, garlic paste, vinegar, and oil.
Drain grains well and add to onion mixture. Toss mixture well and cool. Add scallions, corn, mozzarella, tomatoes, chives, and salt and pepper to taste and toss well. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving. Serve salad with parsley salad.
Serves 6 as a main course or 8 to 10 as a side dish.
| Ingredients:
1 Cup(s) Wheat berries
1 Cup(s) Pearl barley
1 small Red onion; chopped fine
2 Garlic cloves, minced
1/2 Teaspoon(s) Salt
1/4 Cup(s) Balsamic vinegar
1/4 Cup(s) Olive oil
6 Scallions, chopped fine
1 1/2 Cup(s) Cooked corn
1/2 Pound(s) Smoked mozzarella cheese
1 Pint(s) Cherry tomatoes, halved
1/2 Cup(s) Chopped fresh chives |
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