Recipe of the Day: Korean Style Barley Salad

Like white bean stew, this dish can also be prepared in advance and chilled. Good for working cooks.

Note that the dressing is spicy.

Ingredients

5 cups vegetable broth or water
1-1/2 cups pearled barley
1/2 cup matchstick-cut carrots
1/2 cup matchstick-cut red or green pepper
2/3 cup sliced scallion
1 cup sliced white mushrooms
Soy sauce-sesame dressing (recipe below)

Preparation

Bring water or broth to boil in medium pot. Cook mushrooms in the water.
Add the barley, cover, and simmer over low heat for 40 minutes or until tender.
Drain excess water if necessary.
Transfer cooked barley to a serving bowl, add the vegetables and mix well.
Pour dressing over salad and mix well. Chill until ready to serve.

Can be served at room temperature or chilled.

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Soy Sauce-Sesame Dressing

Ingredients
Serves 6

1/4 cup soy sauce
1 tablespoon brown sugar, packed
1/4 cup dark sesame oil
2 tablespoons toasted sesame seeds
2 cloves garlic, minced
2 tablespoons rice vinegar
1-2 teaspoons chili garlic sauce, or to taste

Preparation

Heat soy sauce in a small pot until hot, but not boiling.
Remove soy sauce from heat, add the sugar and stir until dissolved.
Add remaining ingredients and mix well.

Source: More recipes: Micah Publications - THE VEGETARIAN SHABBAT COOKBOOK
Author: Roberta Kalechofsky, Ph.D., fiction writer, speaker, essayist, publisher

Link: Asparagus & Lemon Pasta