Barley and Corn Relish
By
Lori S.
@Laurallie51
1
Prep time includes the time for chilling.
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Ingredients
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1 cpearl barley, uncooked
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3 cchicken stock
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1 ccorn, fresh or frozen or canned, drained
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1/3 colive oil, extra virgin
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1/4 cvinegar
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1 tspdried basil or 1 tablespoon fresh
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1 cgrape tomatoes, diced
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1/2 cbell pepper, finely chopped
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1/2 cred onion, diced
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1/2 ccarrot, shredded
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2 dash(es)freshly ground black pepper, or to taste
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2 dash(es)salt, or to taste
How to Make Barley and Corn Relish
- In a medium saucepan with lid, pour in the 3 cups of chicken stock and bring to a boil. Add the pearl barley and bring to a boil again. Reduce the heat, cover with lid, and simmer for approximately 45 minutes or until tender. Stir in the corn and simmer for 15 minutes.
- Whisk together in a medium bowl the olive oil, vinegar, basil, 1/2 teaspoons salt, and pepper. Pour dressing over the warm barley and corn mixture and toss well to coat. Cool to room temperature than add tomateos, bell pepper, onion and carrots. Place relish in refrigerator and chill for 2 to 3 hours.