Barley and Corn Relish

Name: Barley and Corn Relish
Prep time: 3 h 15 min
Cook time: 1 h 20 min
Total time: 4 h 35 min
Yield: 6
Cuisine: American
Ingredients: 1 c pearl barley, uncooked; 3 c chicken stock; 1 c corn, fresh or frozen or canned, drained; 1/3 c olive oil, extra virgin; 1/4 c vinegar; 1 tsp dried basil or 1 tablespoon fresh; 1 c grape tomatoes, diced; 1/2 c bell pepper, finely chopped; 1/2 c red onion, diced; 1/2 c carrot, shredded; 2 dash(es) freshly ground black pepper, or to taste; 2 dash(es) salt, or to taste

By Lori S.
@Laurallie51

Everything in this relish I enjoy so I made and submitted it to a recipe contest. We didnt come in first place but did get some nice reviews. Hope you enjoy!

Prep time includes the time for chilling.

Rating:

☆☆☆☆☆ 0 votes0

Serves:

Prep:

3 Hr 15 Min

Cook:

1 Hr 20 Min

Method:

Stove Top

Ingredients

1 c

pearl barley, uncooked
3 c

chicken stock
1 c

corn, fresh or frozen or canned, drained
1/3 c

olive oil, extra virgin
1/4 c

vinegar
1 tsp

dried basil or 1 tablespoon fresh
1 c

grape tomatoes, diced
1/2 c

bell pepper, finely chopped
1/2 c

red onion, diced
1/2 c

carrot, shredded
2 dash(es)

freshly ground black pepper, or to taste
2 dash(es)

salt, or to taste
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How to Make Barley and Corn Relish

Step-by-Step

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.

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