This chilled salad is made with barley, which is available in two forms: Scotch (hulled or pot) and pearl. Scotch barley has had only the outer husk removed and requires a long soaking period and two to three hours to cook. Pearl barley has been further refined by steaming and polishing – a process that removes the entire husk, leaving only the pearl or inner kernel. Pearl barley requires a shorter cooking time of about 30 minutes.
Place the barley in boiling water, cover, reduce heat, and simmer, stirring occasionally, until tender (about 40 minutes). Rinse under cold water and drain.
Stir in the bell peppers, scallions, parsley, and dill. Combine the oil, lemon juice, salt, and pepper and stir into barley. Chill.