This amazing salad came from Food Network magazine, and it's equally delicious served warm or cold. I served it warm with dinner, then ate leftovers cold for a snack at work the next day. I'm nuts for Brussels sprouts anyway, and I was happy to find an interesting way to incorporate barely into my diet. I'm always looking to make friends with new, healthy vegetarian foods!
2 c. vegetable broth
1 c. barley
1/2 t. salt, separated
2 t. olive oil
12 oz. Brussels sprouts, thinly sliced (about 3 c.)
grated lemon zest of one lemon
Bring the vegetable broth and 1/4 c. water to a boil in a medium saucepan. Stir in the barley and 1/4 t. salt. Cover and cook over medium heat until the liquid is absorbed. (Check the barley package for times.)
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the Brussels sprouts, lemon zest, and 1/4 t. salt to the skillet. Cook, stirring occasionally, until the sprouts are the texture you like them. (The recipe calls for "crisp-tender", but I like mine kind of soft so I cooked them longer.)
Toss the cooked barley with the cooked Brussels sprouts, and serve warm, room temperature, or even cold. Serves 4 as a side dish.