Barley, Sundried Tomato Pesto and Feta Salad
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Servings:
Ingredients:
-
Salad:
3-1/2 cups vegetable or chicken stock
1 cup Pearl barley
2 oz Light feta cheese, crumbled
1/4 cup Sliced black olives
2 tbsp pine nuts
1/4 cup Chopped fresh basil or parsley
Sundried tomato Pesto:
1/3 cup Chopped rehydrated sundried tomatoes
3 tbsp Chopped fresh basil or parsley
2 tbsp Grated parmesan cheese
1-1/2 tbsp Toasted pine nuts
1/2 tbsp Minced garlic
1/4 cup vegetable or chicken stock
2 tbsp olive oil
Preparation:
To make salad:
In a saucepan, bring stock to a boil. Add barley. Reduce heat to low, cover, and cook for 40 minuntes or until barley is just tender. Drain any excess liquid. Transfer to a large bowl. Cool.
To make pesto:
In a small food processor, process sundried tomatoes, basil, Parmesan, toasted pine nuts and garlic until finely chopped. With machine running, add stock and olive oil through the feed tube, processing until smooth.
Stir pesto and remaining salad ingredients into cooled barley.
Additional Information
Tags:
Salads and Salad Dressings; Vegetarian; Grains; Cheese/Other Dairy; Nuts; Vegetables; Boil/Simmer;
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