Recipe for Warm Barley Salad - Martinsville Bulletin

Warm Barley Salad
Salads
Contributed by: Charlotte Brooks
Ingredients: 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. SautÃ© 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.)