To be flat out honest….I was not very excited to try Pearled Barley. I even called Callie in the morning and was talking to her about it and how in the world I going to try Barley and then type up a blog post and tell you that it was good? Well, no need to stretch the truth or just not tell you my opinion about this grain. The honest truth…. it was good. A lot better than I imagined. And I am planning on making this grain again. Even my hubby thought we need to go buy a lot of Barley and include it in our regular diet!
Rumor has it that the Retail Stores will be selling Pearled Barley in #10 cans in the next few weeks. So stay tuned and we will let you know when it hits the stores!
Okay, on to the first recipe I made with Pearled Barley:
2 cups Honeyville’s Pearled Barley (cooked)
3 medium Cucumbers (peeled and diced)
2 diced Tomato’s (Originally, this wasn’t in my salad, but I think it needs to be)
Dressing:
2 Tbsp. Olive Oil
3 Tbsp. White Vinegar
2 Tbsp. Dill
Salt & Pepper 
      OR
5 Tbsp. of Italian Dressing 
Mix together ingredients and dressing. Chill in refrigerator for best results.
To cook Barley: 3 cups of water to 1 cup of Barley in a pot. Bring to boil and reduce heat, cover, and simmer for 45 mins. 
Original recipe found at www.cooks.com