Toasted Barley Salad With Kombu And Pepitas Recipe

Cooking Directions

• STEP 1.In a dry skillet, toast the barley over medium heat until golden brown and fragrant.
• STEP 2.In a saucepan, bring water to a boil and add the toasted barley and a piece of kombu seaweed.
• STEP 3.Simmer the barley until tender, about 30 minutes, then drain and discard the kombu.
• STEP 4.In a bowl, combine the cooked barley with diced vegetables, pepitas, and a dressing of your choice.
• STEP 5.Toss everything together until well combined and serve the salad warm or cold.

Cooking Tips

• Toasting the barley before cooking enhances its nutty flavor.
• Make sure to remove the kombu seaweed after cooking, as it can become tough and chewy.
• Feel free to customize the salad by adding your favorite vegetables or herbs.

Storage and Serving

• Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve the salad as a side dish with grilled chicken or fish, or enjoy it as a light lunch on its own.