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Wednesday, May 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Warm Barley Salad
Contributed by: Charlotte Brooks
  • 1 can chicken broth
  • 1 cup pearl barley
  • 1 cup sliced mushrooms
  • 1 medium red onion, diced
  • 2 cloves garlic, finely minced
  • 2 TBS extra virgin olive oil
  • 1 tsp. salt
  • 1 tsp. freshly ground pepper
  • 1 tsp. mint
  • 1 tsp. basil
  • 1 tsp. marjoram
  • 1â�„2 cup chopped parsley
  • 1 cup fresh or frozen peas
  • Italian dressing (fresh-made is best)
Mix 1 can of chicken broth with enough water to make 3 cups. Bring it to a boil. Add barley, bring back to boil, then lower heat, cover, and simmer 20-25 minutes. Drain. Set aside.
Sauté mushrooms, onions and garlic in extra virgin olive oil. Add salt, pepper and herbs to taste. When mushrooms relax and onions wilt, add to barley.
Run peas under hot tap water to thaw, drain and add to barley. Use enough Italian dressing to moisten well. Serve warm.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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