Recipe - Crunchy Barley Salad

1 2/3 cup Chicken broth
1 1/3 cup Water
1 cup Barley
1 cup Green pepper; minced
1 cup Carrot; thinly cut or sliced up
One half cup Red onion; minced
One half cup Radishes; thinly cut or sliced up
One fourth cup Fresh dill
One fourth cup Fresh parsley

DRESSING
1 lg Garlic clove; peeled &
crushed
One half teaspoon Salt
One fourth teaspoon Black pepper
2 tablespoon Olive oil
3 tablespoon Red wine vinegar

In a heavy, medium saucepan, bring the broth and water to a boil. Add the
barley. When the boiling resumes, reduce the heat to low, cover the pan,
and simmer the barley for 40 to 45 minutes or until it is tender (check
after about 30 minutes, and add more water if the barley is dry).

While the barley cooks, in a large bowl whisk together the dressing
ingredients.

When the barley is done, remove the garlic from the dressing, and add the
barley to the dressing while the barley is still hot. Toss the ingredients
to mix them well. Cover the mixture, and refrigerate it for about 1 hour or
longer.

Before serving, add the green pepper, carrot, onion, radishes, dill and
parsley. Toss the salad well.

NOTES : This can be served chilled, or eaten warm. If warm, mix the
vegetables while the grain is still warm and serve immediately.
Recipe by: Jane Brody Good Food Book Posted to MCRecipe Digest V1 #737
by KSBAUM@aol.com on Aug 12, 1997