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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.
2 cups Gefen Pearl Barley
about 10 cups water
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1/3 cup minced scallions
1/3 cup chopped parsley
2 tablespoons chopped fresh dill or tarragon or 1 tablespoon chopped fresh thyme
1/2 cup Bartenura Olive Oil or vegetable oil
3–4 tablespoons Gefen Lemon Juice or vinegar
salt, to taste
pepper, to taste
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.
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format of recipes Is it possible to make the format of the recipes more “printer friendly”? In the interest of trying to save ink/paper, is it possible to make the picture “optional” and (most of) the recipes able to fit on one page?
I have been copying, cutting & pasting in order to achieve this; I’m sure many people would appreciate the option of a “printer friendly” format.
Please advise.
Thanks for all of the great recipes and ideas.
Judith N. Cohen
Hi Judith- when you go onto a recipe page on the left-hand side you will see a menu that says ‘pdf’. Click that, and the entire recipe will be on one page without any of the ads.