Barley Salad w/ Pesto
Serves 6-8
Ingredients
- 1 cup barley
- 2 carrots, peeled and small dice
- 1 potato, small dice
- 1 cup peas
- 1 stalk celery, small dice
- ¼ cup pesto
- 4 cups water
- salt
How-to
- Soak barley in water overnight and strain
- Bring 3 small pots of water to a boil and blanch the potatoes, carrots, and peas separately until tender. Remove the vegetables from the boiling water and shock them in ice water until cool
- Place barley and celery in a stock pot in 4 cups water. Bring to a boil and simmer for 20 minutes
- Add blanched vegetables and cook for an additional 5 minutes
- Drain off excess water and let barley mixture cool to room temperature
- Fold in pesto to cooled barley mixture and season to taste with salt