If you are a bit tired of rice salad, you can substitute it with barley. In this lentil salad recipe, you have an example of something very easy, healthy, and balanced. In Italy, barley grain is used a lot in soups and, now in summer, in salads.
Orzo perlato, as they call it in Italian, already without the husk, is very delicious, has a crunchier texture than rice, and has a ton of very interesting properties.
By the way, if you don’t find pearl barley at the supermarket, it is easy to find in health food stores.
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The card
Pearl barley and lentil salad
Autor: La ragazza col mattarello
Número de raciones: 2
Tiempo de preparación:
Tiempo de cocción:
Tiempo total:
Ingredientes
- 100 g pearl barley
- 50 g cooked lentils
- 1 carrot
- 10 cherry tomatoes
- 20 g shelled walnuts
- A tablespoon of capers in vinegar
- Parsley
- Virgin olive oil
- Black pepper
- Salt
Instrucciones
- Cook the barley in plenty of water for 30 min.
- Separate the barley from its cooking water using a strainer and set aside to cool.
- Meanwhile, cut the carrot into very small cubes.
- Cut the cherry tomatoes into quarters.
- Break the walnuts up a little.
- Mix the barley with the lentils, carrot, tomatoes, walnuts, and a tablespoon of drained capers, and dress with oil, salt, and pepper to taste.
- Garnish with chopped parsley, if you like.
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