Tuesday, April 07, 2009

Wheat Berry & Barley Salad with Smoked Mozzarella

Because we have SO many grains in our house, I am trying to use them all up! I happened to have both wheat berries and barley, so I decided to make this. I couldn't find any smoked mozzarella so I subbed in some smoked gouda, which is our favorite. This was delicious! It sounds like it takes a long time, but when the grains are boiling you don't have to do anything. You can go twitter or fold laundry or play Wii and not really put forth any effort until the last few minutes when you need to chop up the tomatoes and cheese and toss them in with everything. The final product is delicious! I will be taking it for lunch tomorrow. It's very, very good.

Note added on April 9, 2009: It passes the lunchbox test with flying colors. Amazing! Refrigerate it, but let it warm up to room temperature before you eat it. Delicious.

barley

Wheat Berry & Barley Salad with Smoked Mozzarella
Gourmet, July 1994

1 cup wheat berries
1 cup pearl barley
1 small red onion, chopped fine
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/4 cup balsamic vinegar
1/4 cup olive oil (preferably extra-virgin)
6 scallions, chopped fine
1 1/2 cups cooked corn (cut from about 2 large ears)
1/2 pound smoked mozzarella cheese, diced fine
1 pint vine-ripened cherry tomatoes, halved
1/2 cup chopped fresh chives

Into a kettle of salted boiling water stir wheat berries and cook at a slow boil 30 minutes. Stir in barley and cook grains at a slow boil 40 minutes.

While grains are cooking, in a large bowl stir together onion, garlic paste, vinegar, and oil.

Drain grains well and add to onion mixture. Toss mixture well and cool. Add scallions, corn, mozzarella, tomatoes, chives, and salt and pepper to taste and toss well. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

Yield: 6 servings

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