Crunchy Barley Salad - the remix

The Original Recipe: My comments/edits in red

Crunchy Barley Salad

Recipe By : Jane Brody – Good Food Book
Serving Size : 4 Preparation Time :2:00
Categories : Salads Rice & Grains

Amount Measure Ingredient — Preparation Method
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1 2/3 cups chicken broth Use Veggie broth for a vegetarian salad, or water if you don’t have broth.
1 1/3 cups water
1 cup barley Can use Israeli couscous
1 cup green pepper — diced
1 cup carrot — thinly sliced or buy grated ones at the store
1/2 cup red onion — diced
1/2 cup radishes — thinly sliced skip entirely – yuck!!!
1/4 cup fresh dill seriously just a 1/4C?? Add more to taste
1/4 cup fresh parsley
DRESSING make more double or triple these quantities at least
1 large garlic clove — peeled & crushed or mince – see instructions below
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
3 tablespoons red wine vinegar

In a heavy, medium saucepan, bring the broth and water to a boil. Add the
barley. When the boiling resumes, reduce the heat to low, cover the pan, and
simmer the barley for 40 to 45 minutes or until it is tender (check after
about 30 minutes, and add more water if the barley is dry).

If doing couscous follow instructions on package, but you can use water or broth.

While the barley cooks, in a large bowl whisk together the dressing
ingredients. I like using a stick blender.

When the barley is done, remove the garlic (screw that – I leave the garlic in – more garlic good!) from the dressing, and add the
barley to the dressing while the barley is still hot. Toss the ingredients to
mix them well. Cover the mixture, and refrigerate it for about 1 hour or
longer.

Before serving, add the green pepper, carrot, onion, radishes, dill and
parsley. Toss the salad well.

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NOTES : This can be served chilled, or eaten warm. If warm, mix the
vegetables while the grain is still warm and serve immediately.