This was a good salad. I think it would have been just fine as originally posted, but I did get a little carried away with tinkering. I cooked my own beans (I think they are better than canned -less mushy) I toasted my barley first in a dry skillet and used low sodium chicken broth instead of water to cook it in. I also seasoned the broth with salt, pepper, fennel, and coriander. For my rice I also used half chicken broth to cook it in and also seasoned with the same seasonings as the barley. I addes celery, used fresh corn cut off the cobb and for the red pepper, I made red pepper relish (which you can also buy in a jar). I added crushed fennel seeds and coriander to the salad as a whole and added two tablespoons of lemon juice. I refrigerated over night, let it sit out an hour before serving and then punched the flavor back up at the last minute by adding another two tablespoons of redwine vinegar and salt. I think that next time I would added even more fennel seed, maybe even some chopped fennel aslong with the celery. It did make alot and if you were really only serving 6 people, you could easily cut back by a quarter.
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This was a good salad. I think it would have been just fine as originally posted, but I did...