July 11, 2010

Barley with Tomato, Capers and Kalamata Olives

This is another of the test recipes for The Flexitarian Cookbook.  It is supposed to be made with Farro which is a whole grain similar to wheat berries or barley.  I couldn't find it in town and when I looked it up online it was $11 a pound. Yikes! I substituted pearl barley without a problem.  I really like this grain dish, it's very flavorful with unexpected flavors, as my husband called it.  It's a warm or cold whole grain dish with a zesty flavor and great texture.  It's very easy to make, the prep time for everything except the barley is about 20 minutes.

It's a very simple meal with roasted red peppers, garlic, fresh parsley, fresh tomatoes, capers, and kalamata olives.  I served it on a bed of fresh picked beet greens.  This salad will make future appearances at my house.

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